In a large saucepan, bring 4 cups of filtered water to a vigorous boil over medium-high heat. Once boiling, add the Kashmiri green tea leaves and allow them to steep for about 5 minutes.

Stir in ½ teaspoon of baking soda to the tea mixture. Boil for an additional 2 minutes.

Add the whole star anise, crushed cardamom pods, and a cinnamon stick to the pot. Continue to boil for another minute.

Reduce the heat to low and let the tea simmer gently for 20 to 30 minutes.

Once the tea has reduced, stir in a pinch of salt. Then, mix in 2 cups of whole milk and bring to a boil while stirring constantly.

Remove the chai from heat and strain the mixture into cups, discarding the solid spices.

Sweeten your Kashmiri Pink Chai to taste and garnish with crushed nuts.