For the Noon Chai:

• 6 cups water, at room temperature
• 2 teaspoons Gunpowder tea or Nepalese Green Tea
• 8 Star Anise 
• 12 Green Cardamom Pod 
• 1/2 teaspoon Himalayan Pink Salt 
• 1/2 cup Roses 
• 1/8 teaspoon baking soda
• 3 cups ice water
• 1/2 cup Demerara sugar

For Serving:

• 1-1/2 cups half and half
• 3 tablespoons toasted pistachios, crushed using mortar and pestle
• 3 tablespoons Roses
• Star Anise 

In a medium saucepan over medium heat, add 6 cups water, tea, star anise, cardamom pods, Himalayan pink salt, roses, and baking soda.

Simmer the mixture gently for 45-60 minutes or until the liquid is reduced by half. Occasionally use a ladle to aerate the mixture by scooping some up, then pouring it back into the saucepan. Once reduced by half, remove from heat, and add the ice water and sugar. Further aerate the tea for 10 minutes by scooping some into a ladle, and allowing it to stream back into the pan. 

The tea will deepen in color and look frothy. Return to heat and bring the mixture back to a simmer. Immediately take it off the heat and strain with a chinois or fine-mesh strainer. 

Taste the tea and adjust sweetness and salt level, if necessary. 

Pour tea into cups and top with half and half.

Sprinkle the cups with crushed pistachios, rose petals and 1 star anise. Enjoy warm. 

Store tea base in an airtight container up to a week in the fridge.