Understanding the Chemistry, Bioactive Components, and Health Implications of Kashmiri Salt Tea (Noon Chai) -A Critical Review

Abstract: Kashmiri Salt Tea, commonly known as Noon Chai, is a traditional beverage that occupies a central place in the cultural, social and dietary practices of Kashmir. Unlike conventional tea preparations, Noon Chai is prepared by boiling green tea leaves with sodium bicarbonate and salt, followed by the addition of milk, resulting in a characteristic pink-colored beverage with a distinctive taste and chemical composition. The unique preparation process induces a series of physicochemical transformations that influence the beverage's sensory properties, nutritional profile and biological activity. Growing scientific interest in functional foods and traditional beverages has highlighted the need for a comprehensive evaluation of Noon Chai from the perspectives of food chemistry, nutrition and public health. This review critically examines the chemistry of Kashmiri Salt Tea, emphasizing the role of tea polyphenols, catechins, flavonoids, amino acids, minerals and milk-derived nutrients. Particular attention is given to the chemical reactions responsible for color formation, the influence of alkaline processing on phytochemical stability and the interactions between tea constituents and milk proteins. The review further explores the potential health benefits associated with antioxidant, anti- inflammatory, cardioprotective, metabolic and neuroprotective activities of tea-derived bioactive compounds while considering concerns related to excessive sodium intake. By integrating evidence from contemporary literature, this review aims to provide a scientific framework for understanding the health implications of Noon Chai and to identify future research priorities that may help preserve its cultural significance while promoting evidence-based dietary recommendations.

Keywords: Antioxidants; Bioactive Compounds; Health Implications; Kashmiri Salt Tea; Noon Chai