Fill up your pot with water. Add your salt, cardamom, and star anise. Slowly bring to a boil.

Now add your tea leaves. Using a ladle or whisk stir every 5 minutes or so. Brew for at least 30-40 minutes. The tea will start looking orange-brown at first, but eventually the tea should having a dark reddish-purple color (like pomegranate juice) and you should have about 1/4 of the water you started with left in the pot.

Now add in your baking soda. It will bubble up. Stir.

Now turn off the heat and add in the cup of ice cubes. Whisk/stir vigorously for at least 5 minutes. This will ensure you retain that deep pomegranate color.

Turn the heat back on to medium and cook down for another 15 minutes or so, stirring consistently.

Add in your can of evaporated milk. The tea should turn a pink shade. Keep stirring. The tea should become nice and frothy. Cook down for another 15 minutes or so.

Add your sugar. Stir. If you are unsatisfied with the color, you can always add food coloring or roohafza at this step.

Remove tea from stove and let it cool to room temperature. Then place is in the fridge to chill until you are ready to serve.

Boil tapioca pearls according to package instructions and let soak in water and honey or sugar for a half hour. Make sure not too keep them out for too long because they can harden over time.

When ready to assemble, take a talll glass and add your boba and ice. Then add your chilled kashmiri chai.

Top with whipped cream, pistachios, and rose petals. Your Kashmiri Chai Boba is ready to drink!