Rinse sweet almonds under running water; Soak them in water for 2 hours; Remove and drain them.
Rinse rice; Soak it in water for 1 hour; Drain it in a fine mesh sieve.
Rinse and drain eggs.
Add the rice and most of the sweet almonds into an electric blender; Pour 1250ml water into the blender; Grind them into creamy puree; Sieve it in a fine mesh strainer.
Set an egg separator over a basic glass bowl; Break eggs into the egg separator, draining the egg white into the bowl.
Add 1250ml water to a anodized aluminum milk pan; Add the remaining sweet almonds; Bring too the boil over a high heat; Turn to a low heat; Stir the sweet almond puree into the water; Simmer it; Add 5 tbsp rock sugar, and stir it into the sweet almond mixture over a low heat till it dissolves; Simmer it till it thickens; Turn off the heat; Immediately but gradually stir the egg white into the creamy tea; Leave it for 1 minute; Arrange the tea into serving bowls; Ready to serve.