The day before serving, you must prepare the crystallized flowers:

Lightly rinse the violets and roses petals (you can also buy dehydrated flowers).

Coat the flowers with egg white using a cooking brush.

Dip the flowers into powdered sugar to coat.

Place on parchment paper and dry at room temperature.

For the tea:

In a teapot, infuse the jasmine tea.

At the same time, put rose petals and violets in a pan over medium heat with a little of water and some sugar cubes.

Add the brewed tea and turn off heat.

Sweeten to taste.

Serve the tea with vanilla biscuits and with crystallized flowers.