Take two cups of cold water in sauce pan, add 2 teaspoons of Gulbahar tea along with a pinch of baking soda and let the liquor simmer on an intermediate flame. When the liquor acquires a brownish red colour, add 2 to 3 cups of cold water into it, and whisk with a spoon for 5 minutes.

Let the tea cook on a low flame.When the tea takes on a dark brownish red colour, take it off the flame, and make as many cups of Kashmiri chai as required in the proportions of 75% milk and 25% Kashmiri chai. As per taste you can add elaichi and again let it cook till it boils over 2 to 3 times. The tea should be onion colored when prepared. Add salt and sugar to taste.

In a Cup: Place Tapal Danedar teabag in a cup. Pour boiling water over it. Stir, and wait for 2-3 minutes. Remove teabag and add milk and sugar to taste. Enjoy a satisfying cup of tea.

In a Kettle: Place the same number of teabags as cups required in a teapot. Pour boiling water in it. Stir and wait for 3-4 minutes. Serve hot.