In a medium saucepan, bring 2 cups of fresh, filtered water to a rolling boil over medium-high heat. Once boiling, add 1 tablespoon of Kashmiri green tea and reduce the heat slightly. Allow the tea to simmer for 5 minutes, watching as it begins to deepen in color, turning from light to a rich amber.

Stir in 1/2 teaspoon of baking soda carefully; this will create a dramatic change as the water transforms into a deep red hue. Continue boiling for an additional 2 minutes, observing the vibrant color change.

Introduce 1 star anise, 4 crushed cardamom pods, and 1 cinnamon stick into the pot. Let the mixture come to a gentle boil for 1 minute, allowing the aromatic spices to infuse the tea.

Lower the heat and let the tea simmer for 20 to 30 minutes, ensuring that the volume reduces by half. Stir occasionally to prevent sticking.

Once the tea has simmered to the desired concentration, mix in 1/4 teaspoon of Himalayan salt.

Add 1 cup of whole milk to the spiced tea, raising the heat to bring it back to a low boil. Stir constantly to avoid scorching the milk.

Remove the saucepan from the heat and sweeten your Kashmiri Pink Chai to taste with sugar or honey. Strain the chai into cups using a fine mesh sieve.