Noon chai, a traditional tea, turns pink due to a chemical reaction when baking soda (sodium bicarbonate) is added to it during a prolonged boiling process, followed by the addition of milk.
Here's a breakdown of the process:
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Polyphenol Extraction: The extended boiling time extracts a large amount of polyphenols from the tea leaves. These compounds are responsible for the tea's initial color.
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Alkaline Reaction: Adding baking soda, which is alkaline, changes the pH of the tea. This alkaline environment causes the polyphenols to undergo a chemical transformation, resulting in a deep red color.
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Milk Interaction: Finally, when milk is added, the red color reacts with the milk proteins, resulting in the distinctive pink hue characteristic of Noon chai.
In summary, the pink color of chai is a result of a chemical reaction between the polyphenols in the tea, the baking soda, and the milk proteins.
