Kashmiri Noon Chai is the famous Pink Tea from Kashmir. The consumption of Noon chai is considered one of the factors contributing to gastric cancer in Kashmir. In this study an attempt is made to find out the consumption pattern of salt tea (Noon Chai), its different methods of preparation and to check awareness among people related to its ill-effects (rural people). A Structured questionnaire along with face-to-face interviews was used to elicit the data. The data was collected on tea drinking, including usual quantity consumed per day, drinking temperature, addition of sodium bicarbonate, salt, or milk as ingredients, the use of samovar or other vessels to prepare, boil, or serve salt tea and consumption. It was seen that the percentage of regular drinkers was higher (79.36%) than occasional salt tea drinkers 17.46% and the percentage of those who never drink was very low (3.17%). Majority of the respondents have habit of having salt tea in the morning (77.77%). Most of the respondents prefer to have 2-3 cups/day which corresponds to 79.36% and 2g/cup of sodium chloride with total percentage of 47.61. Around 69.84% know the fact that dietary modification can decrease the risk of gastric cancer and most of the respondents (88.8%) know the fact that high salt content raises blood pressure and leads to hyper tension.