In a saucepan over medium heat, bring milk and loose tea just to a boil. Remove from heat and allow mixture to infuse for 5 minutes and cool.
In a bowl, whisk together the superfine sugar and egg yolks. Strain the warm tea-flavored milk into the egg yolk mixture. Stir in the orange extract; set aside.
In a small bowl, sprinkle the unflavored gelatin over the 3 tablespoons water; let stand until the gelatin is softened, about 5 minutes. Once the gelatin is softened, stir into the tea mixture until the gelatin is completely dissolved. Chill in the refrigerator just until the mixture begins to set; remove from refrigerator.
Pour the whipping cream into a large bowl and, using an electric mixer, whip until thick but not stiff; gently fold in the prepared chilled tea/gelatin mixture; set aside.
In a large clean bowl, using an electric mixer, beat egg whites on high speed until they form stiff peaks (tips that stand straight when the beaters are lifted). Gently fold the egg white mixture into the whipped cream mixture.
Divide the pudding into four (4) individual serving cups, custard cups, or dessert glasses. Refrigerate for approximately 2 to 3 hours until set.
When ready to serve, remove pudding from the molds and place on individual dessert plates. Garnish with fresh mint leaves, sliced oranges, and crystallized flowers (see below).
* After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs. Learn how to Make Perfect Meringue.
Tea Infused Orange Cream Pudding Recipe: https://whatscookingamerica.net/EllenEaston/TeaOrangePudding.htm