Sheer Chai — Print Recipe — The Culinary Codex

A mesmerizing pink tea made by aerating green tea with baking soda and milk, creating a striking rose-colored brew with a rich, creamy flavor. This beloved Afghan beverage is a daily ritual and a symbol of hospitality.

Ingredients

2 tbsp green tea leaves
3 cups water
Pinch of baking soda
2 cups whole milk
3 tbsp sugar
3 cardamom pods, crushed
Chopped pistachios for garnish (optional)

Instructions

1 Bring 3 cups of water to a boil in a saucepan. Add green tea leaves and a pinch of baking soda. Boil for 5 minutes until the tea turns dark.
2 Reduce heat and aerate the tea by ladling it up high and pouring it back repeatedly for 3-4 minutes. This step develops the pink color.
3 The tea should turn a deep burgundy-red color from the aeration and baking soda reaction. Continue until the color deepens.
4 Add milk gradually while continuing to stir. The tea will transform into a beautiful pink hue as the milk blends with the dark tea.
5 Add sugar and crushed cardamom. Simmer gently for 3 more minutes until everything is well blended and the tea is hot.
6 Strain into cups and serve hot. Optionally garnish with a sprinkle of crushed pistachios or cardamom on top.

Did You Know?

The pink color of sheer chai is not from any dye — it is a natural chemical reaction between green tea, baking soda, and the aeration process.