Water (8 cups)
and steep with
Japanese Green Tea (5 bags)
. Cool to room temperature, about an hour.
Add in the
Matcha Powder (1/2 Tbsp)
and blend with an immersion blender.
For the syrup, add
Water (1 cup)
Granulated Sugar (1 cup)
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)