Noon Chai

In a heavy-bottomed saucepan, combine 500g water, Kashmiri green tea leaves, and baking soda. Bring to a rolling boil over high heat.

Reduce the heat to medium and continue boiling for 10 minutes, stirring occasionally, until the liquid reduces significantly and turns a deep reddish-brown. This concentrated brew is known as 'qahwa'.

Add 250g cold water to the qahwa. Bring it back to a boil, then vigorously whisk or 'pull' the tea by repeatedly lifting and pouring it back into the pot from a height for 5-7 minutes. This aeration helps develop the characteristic pink color.