In a deep saucepan, combine 2 tablespoons of loose green tea leaves, ¼ teaspoon of baking soda, and 2 cups of cold water. Bring this mixture to a rolling boil over medium-high heat.

Reduce the heat to low and let the tea simmer for 10-15 minutes, stirring occasionally, until the liquid reduces by half.

Remove the saucepan from heat and carefully add 2 cups of ice-cold water, whisking vigorously for about 1 minute.

If desired, add 2-3 crushed cardamom pods and return to a low simmer for an additional 5 minutes.

Strain the concentrate through a fine sieve into a clean pot.

Gradually pour in 2 cups of warm milk while stirring continuously to transform the tea to a pastel pink.

Taste and add salt or sugar as preferred, then simmer gently for a couple of minutes.

Pour the Kashmiri Pink Tea into cups and optionally garnish with crushed pistachios, almonds, or dried rose petals.