How to Make It
In a small skillet, toast the cardamom pods over moderate heat, stirring, until very fragrant and deep golden, about 5 minutes. Transfer to a heatproof bowl. Add the tea bags and 8 cups of hot water and let steep for 15 minutes. Strain the tea into a bowl and stir in the honey. Cover and refrigerate until cold.
Pour the tea into 8 ice-filled glasses. Top each serving with 1 1/2 tablespoons of heavy cream and 1 drop of rosewater.