Hasnain says:

“Once the tea turns burgundy, the liquid is shocked with ice or cold water to preserve the color. BBC journalist and food blogger Aliya Nazki uses a Kashmiri colloquialism to describe the perfect hue. The concentrate, she writes, should look “just like pigeon-blood.” When milk is added, the tea turns pink. At this point the boiling liquid is repeatedly poured back into the pot with a ladle and vigorously aerated, a technique similar to frothing milk for coffee. “It is very laborious work,” says a London pink tea vendor featured on YouTube. It takes her four hours to produce a batch of hand-frothed Kashmiri chai.”

Posted on 2022-02-11T05:59:28+0000