Use a mortar and pestle to lightly crush the whole spices and keep aside.
Add water to a pot and bring it to a slow simmer. Add the crushed whole spices, rose petals and saffron. Simmer for 5-7 minutes and bring to a boil. Add sugar and turn off the heat.
Add green tea leaves/green tea bags and cover the pot. Let it steep for 3 minutes.
Uncover, strain and serve hot in a chai glass or a mug.