Boil Water (2 quart) and steep with Japanese Green Tea (5 bag). Cool to room temperature, about an hour.
Add in the Matcha Powder (2 teaspoon) and blend with an immersion blender.
For the syrup, add Water (1 cup), Granulated Sugar (1 cup) and Dried Hibiscus Flowers (6) together in a small saucepan over low heat and bring to a simmer. Stir every few minutes. The syrup is finished once it's reduced about half its volume, about 20 to 30 minutes.
Serve over ice and garnish with Edible Dried Rose Petals (1/4 cup)!