In a small pot, boil 1 ½ cups of water. Turn the heat off, place the hibiscus tea bags into the boiling water, and let steep for 10 minutes.
Remove the tea bags, let the tea cool, and refrigerate overnight.
Using an empty ice cube tray, fill a few slots with orange juice and freeze overnight.
When ready to serve, add one ounce of maple syrup to the refrigerated hibiscus tea and stir to combine.
Generously fill a highball glass with plain ice cubes, pour the refrigerated hibiscus tea over the ice cubes, and add one orange juice ice cube to each glass.
Garnish with a small slice of orange and edible flowers if desired.