Place the Kashmir tea leaves, cardamom seeds, star anise and cinnamon stick into a large saucepan. Add 2.25 litres/3 pints 15fl oz of the water and bring to the boil. Boil for 25-30 minutes, or until the volume of liquid has reduced by a third.
Remove the mixture from the heat and add 250ml/9fl oz of cold water.
Add the milk and the sugar and bring to the boil. Reduce the heat and simmer for a further 4-5 minutes.
Add the rose syrup and stir well to combine.
Strain the mixture through a fine sieve, reserving the liquid. Serve immediately.
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