When grinding th tea, crush the cardamom pods, take out the seeds and discard shells before grinding tea. Beat together ground tea, sugar, and butter in a stand mixer or with a hand mixer until fluffy and lighter in color. Mix in vanilla and salt. Fold in the flour gradually and continue to mix until uniform dough is formed. Roll dough into a log 1½ inches in diameter using wax paper or plastic wrap and chill until dough is cold and firm. After chilling, slice into ⅜-inch-thick cookies on baking sheet. Bake at 350°F for 8 minutes in a convection oven or a little longer in a regular oven (until the edges are golden). For the icing, mix all ingredients in a medium size bowl. Ice the cooled cookies with a brush. While the glaze is wet, top with rose petals.