The history of Kashmiri Tea goes back to Russia and Persia. The concept of Kashmiri Tea itself kept evolving with time but the preparation procedure kept constant in the Indian subcontinent. Traditionally, the Kashmiri Tea is prepared in a copper kettle called “Samovar”.Tea leaves, milk, salt, pistachios, almonds, cardamom and cinnamon are mixed together and cooked for a long time in the copper kettle. A pinch of baking soda is added to the mixture to add a vibrant pink color to the tea. Currently, vast majority of Asians enjoy to consume this tea during the winters!