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Bring 2 cups of water to just below a boil (about 175°F / 80°C — jasmine green tea turns bitter if steeped in fully boiling water). Add the 4 tea bags and steep for 3–4 minutes, until the tea is deep golden-green and fragrant. Remove the bags without squeezing, then set the tea aside to cool to room temperature, about 15–20 minutes.
While the tea cools, combine the blueberries, 1/4 cup water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple and thickens slightly, about 5–7 minutes. Pour through a fine-mesh strainer into a small bowl or jar, pressing the solids gently to extract the syrup; discard the solids. Let the syrup cool to room temperature.
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