In a small saucepan, cook down rose petals with water and sugar until all the color of the petals bleed into the water.
In a pitcher or serving jug, pour enough water to steep a tea bag. Set aside.
Meanwhile, juice and strain two oranges. Add juice to pitcher with tea.
Strain rose water & let cool. Once completely cool, add to pitcher. Remove the tea bag and store in a cool place until ready to serve.
Set aside a few rose petals. Dip in orange juice and then sugar for candied petals. Add to drink afterwards for garnish.