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Put tea bags in a heatproof cup and pour 1/2 cup boiling water over them, stirring gently to submerge bags.
Combine tea, sugar, star anise pods and fennel seeds in a small saucepan.
Set over medium heat and bring to a simmer, stirring.
Continue to simmer, stirring until sugar dissolves, about 3 minutes.
Remove from the heat and steep for 10 minutes.
Strain syrup through a fine-mesh strainer; discard spices. Let cool.
Syrup will keep in an airtight container in the refrigerator for up to 1 month.