WORLD OF FLAVOURS - Teacurry Kashmiri Noon Chai

       


    

Flavonoids in Noon Chai have anti-inflammatory and immune-boosting properties. Pink herbal tea contains potassium, magnesium, vitamin C and sodium that helps in building stronger bones and helps to regulate sugar levels. The pink colour is the reaction of chlorophyll present in Noon Chai leaves with baking soda. So cook Pink Tea leaves enough to get all the chlorophyll released in water.

·       STOREHOUSE OF HEALTH - Teacurry Noon Chai consists of pure Namkeen Tea Kashmiri leaves sourced from Anantnag district of Pulwama, Kashmir. Also known as Sheer Chai or Gulabi Cha, Teacurry Noon Chai boosts immunity, aids weight loss, regulates blood pressure and help control cholesterol. It is an organic herbal tea for skin glow, bone health, tooth decay and body detoxification. Teacurry Noon Chai leaves have anti-diabetic and pro-digestive properties. Noon Chai also enhances cognitive functions.

·       WORLD OF FLAVOURS - Teacurry Kashmiri Noon Chai has a rich, thick and creamy-buttery texture, which is still thin enough to drink. Once prepared it has a magical aroma of cardamom, saffron and nuts. It tastes like a milky dessert and has a cozy, sweet and creamy taste. It would give you a long-lasting warm sensation - a pure bliss. There is no artificial colour added to Teacurry Namkeen Tea Kashmiri. The baking soda does the magic of giving this tea a deep red-pink colour.

·       100% NATURAL - Teacurry Namkeen Tea Kashmiri is full of antioxidants and has no preservatives or artificial flavours. Samovar Tea Kashmiri is a rich source of catechin EGCG (epigallocatechin gallate) and anti-inflammatory components (flavonoids and polyphenols). Flavonoids in Noon Chai have anti-inflammatory and immune-boosting properties. Pink herbal tea contains potassium, magnesium, vitamin C and sodium that helps in building stronger bones and helps to regulate sugar levels.

·       HOW TO PREPARE - Boil 1 cup water (180 ml) and brew Pink Tea Kashmiri Noon Chai leaves (2 grams), till frothy. Add a pinch of baking soda and whisk for 15 seconds. Add another cup of cold water (180 ml) and spices - cardamom, cinnamon and anise. Brew till the tea turns bright red. Now on medium heat, add 20 ml milk and whisk to achieve more froth. The colour would now be dark pink. Add salt (0.5g) and stir to serve this delicious Samovar Tea Kashmiri. Sprinkle nuts and saffron as per taste.

·       PINK NOON CHAI - The pink colour is the reaction of chlorophyll present in Noon Chai leaves with baking soda. So cook Pink Tea Kashmiri leaves enough to get all the chlorophyll released in water. A pinch of baking soda is enough. This process of reaction might take 30 minutes. If all water evaporates and the reddish colour is still not there, then add more water and cook more. Add ice-cold water to shock the tea and get a deeper red colour. Lastly add 20 ml milk to get the typical pink Noon Chai colour.

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