Here is a great recipe for Iced Rose Tea from The book of Afternoon Tea by Lesley Mackley:
45g (1 ½ oz) Ceylon breakfast tea
1 litre (35 fl oz/4 ½ cups) lukewarm water
Sugar, to taste
Few drops rosewater, to taste
12 ice cubes
6 sprigs of mint
Fresh rose petals
Put tea in a bowl; pour over warm water and leave to stand overnight. Strain tea into a large jug. Stir in sugar and rose water to taste and add ice cubes. Place a sprig of mint and a few rose petals in each of 6 glasses and pour the tea on top. Serves 6.