Place the green tea bags in a large heat-safe pitcher or container.
Pour a few cups of boiling water over the tea bags and let steep for 15 minutes. Remove the tea bags.
In a small saucepan, cover the rose petals with water and bring to a gentle boil.
Remove from heat and let the rose petals steep for 10 minutes.
Strain the rose petal liquid through a fine mesh strainer into the pitcher with the green tea.
Add the lemon juice and sugar, stirring until dissolved.
Fill the rest of the pitcher with cold water and stir well.
Refrigerate until chilled and serve over ice.
Recipe Notes
Always use unsprayed edible rose petals.
Wild roses often have a stronger fragrance and flavor than cultivated roses.
Green tea gives the tea a lighter flavor, but black tea also works well.
Store covered in the refrigerator for up to 3 days.