In a medium saucepan, pour 2 cups of filtered water and bring it to a rolling boil over medium heat.

Once boiling, add 1 tablespoon of Kashmiri green tea and lower the heat to gently simmer for about 5 minutes.

Stir in 1/2 teaspoon of baking soda, ensuring it's fully dissolved, and continue boiling for an additional 2 minutes.

Add 1 star anise, a few crushed cardamom pods, and 1 cinnamon stick to the boiling tea and boil for 1 minute.

Reduce heat and simmer the spiced tea mixture for about 20-30 minutes, keeping an eye on it as it reduces by half.

Stir in 1/4 teaspoon of Himalayan salt and mix well.

Slowly pour in 1 cup of whole milk while stirring continuously to prevent scorching.

Remove from heat, add sugar to taste, and strain the tea into cups.