Noon Chai : World Spice Merchants

Noon Chai

Tackling new culinary challenges is one of my great joys, and I'm always on the lookout for new techniques to try. As it happens, I also love all things floral and pink so when I came across this Noon Chai, it went to the top of my list. Traditionally made for brides on their wedding day or for special occasions, the drink gets its beautiful color from aerating the green tea and adding a pinch of baking soda. The two react, creating a deep rouge color. Never did I realize that a cup of tea would require such a technique! After several failed attempts on mastering this delicacy, luck would have it that a wonderful customer at the spice shop gave me some important tips!

The result was unlike any cup of tea I've ever had. The tea is creamy, floral and scented with

Cardamom Pod - Green

Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady flavor experience. Green cardamom pods are a signature ingredient in chai masal...

Star Anise

This pretty, star-shaped spice has an intensely sweet licorice taste and smell, offering a notable counter-point of flavor. It has many uses both alone and in combination. Star anise...

and

Roses

In the language of flowers, roses speak of love. And what's not to love? The heady aroma of rose petals adds a delicate perfume to spice blends of the Middle East. We include them in...

— with just a little

Himalayan Pink Salt

Mined from a Jurassic-era salt deposit in the Himalayan Mountains, our Himalayan Pink Salt contains 84 beneficial trace minerals, which give it its distinct mottled pink and white co...

. We garnished the tea with pistachios, rose petals and a star anise, making it a tasty afternoon treat. The marriage between sweet and salty is just perfect.

A special thanks to Hassaan Arshad, for sharing his Mom's technique and giving me the tools to master this treat!

Ingredients

For the Noon Chai:
6 cups water, at room temperature
2 teaspoons

Gunpowder

Gunpowder

Pow! These tiny rolled pellets of tea are similar in color and shape to the black powder of the 17th century, hence the name. Brewed alone, this first grade Gunpowder is a delicate b...
8

Star Anise

Star Anise

This pretty, star-shaped spice has an intensely sweet licorice taste and smell, offering a notable counter-point of flavor. It has many uses both alone and in combination. Star anise...
12

Cardamom Pod - Green

Cardamom Pod - Green

Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady flavor experience. Green cardamom pods are a signature ingredient in chai masal...
1/2 teaspoon

Himalayan Pink Salt

Himalayan Pink Salt

Mined from a Jurassic-era salt deposit in the Himalayan Mountains, our Himalayan Pink Salt contains 84 beneficial trace minerals, which give it its distinct mottled pink and white co...
1/2 cup

Roses

Roses

In the language of flowers, roses speak of love. And what's not to love? The heady aroma of rose petals adds a delicate perfume to spice blends of the Middle East. We include them in...
1/8 teaspoon baking soda
3 cups ice water
1/2 cup Demerara sugar
For Serving:
1-1/2 cups half and half
3 tablespoons toasted pistachios, crushed using mortar and pestle
3 tablespoons

Roses

Roses

In the language of flowers, roses speak of love. And what's not to love? The heady aroma of rose petals adds a delicate perfume to spice blends of the Middle East. We include them in...
Star Anise

Star Anise

This pretty, star-shaped spice has an intensely sweet licorice taste and smell, offering a notable counter-point of flavor. It has many uses both alone and in combination. Star anise...

Preparation

In a medium saucepan over medium heat, add 6 cups water, Gunpowder tea, star anise, cardamom pods, Himalayan pink salt, roses, and baking soda.

Simmer the mixture gently for 45-60 minutes or until the liquid is reduced by half. Occasionally use a ladle to aerate the mixture by scooping some up, then pouring it back into the saucepan.

Once reduced by half, remove from heat, and add the ice water and sugar. Further aerate the tea for 10 minutes by scooping some into a ladle, and allowing it to stream back into the pan.

The tea will deepen in color and look frothy. Return to heat and bring the mixture back to a simmer. Immediately take it off the heat and strain with a chinois or fine-mesh strainer.

Taste the tea and adjust sweetness and salt level, if necessary.

Pour tea into cups and top with half and half.

Sprinkle the cups with crushed pistachios, rose petals and 1 star anise. Enjoy warm.

Store tea base in an airtight container up to a week in the fridge.