Noon chai

A traditional carcinogen of Kashmir

Noon chai is a traditional Kashmiri beverage. The Kashmiri word “Noon” means “salt” and “Chai” means “Tea”. It is also known by other names such as Pink tea, Kaesher chai and Shir chai. It is a popular drink in Kashmir but researchers say the tea can cause cancer. 

In Kashmir, taking pink tea is widespread in both sexes and across all economic groups. People here believe that the tea is refreshing in summer and resists the cold in winter. It is also believed to have digestive properties. The tea has a unique way of preparation in Kashmir. 

To prepare the tea, people of Kashmir brew green tea leaves, mostly in the presence of baking soda, until a thick red‐brown colored juice is obtained. Based on individual preference, the juice is diluted with water and salt is added followed by the addition of milk at the end. The tea is repeatedly boiled in a vessel or in samovar - a charcoal fueled traditional utensil to enhance the flavor. The tea is only served hot. 

Frequent consumption of hot tea may cause thermal injury to gastric mucosa. This may lead to inflammation which, in-turn, leads to generation of carcinogenic free radicals of oxygen and nitrogen. Alkylamines in tea increases the risk of cancer in the stressed tissue.

The researchers say that intake of high quantities of baking soda may also serve as cancer causing agents. 

There is sufficient evidence proving that the Noon chai is the main cause of gastric cancer in Kashmir. A dietary modification reducing the intake of Noon chai could be helpful in decreasing incidence of deadly cancer.

Talib Nazir (M.Sc. Student)

                                                                                                                Faculty of Forestry, SKUAST-K