Put 5 cups water in a large pan and bring to boil.
Add the sugar, hibiscus , saffron and tea, mix well and simmer for 15 minutes.
Remove from the flame and gently mash the flowers with a spoon. Strain the liquid and keep aside to cool.
Add the lemon juice and pour equally in 4 glasses and top with ice.
Garnish with a mint spring and lemon slice .
Serve chilled.