Pour water into a saucepan and bring to a vigorous boil over medium-high heat.

Add the green tea leaves and continue boiling for 5 minutes.

Stir in the baking soda thoroughly. Observe as the liquid develops a deep red hue. Continue to boil for another 2 minutes.

Add star anise, crushed cardamom pods, and cinnamon stick. Let the mixture boil for an additional minute to extract the aromas.

Lower the heat and simmer the mixture gently for 20–30 minutes until reduced to approximately half its original volume, concentrating the flavors and color.

Incorporate the salt and stir well to balance the taste.

Pour in the whole milk and increase the heat. Bring to a boil while stirring continuously to prevent scalding.

Once the chai achieves a vibrant pink color, remove from heat and strain the tea into serving cups to separate the spices and tea leaves.

Sweeten with sugar or honey according to personal preference. Optionally, garnish each cup with a sprinkle of crushed nuts.