In a container with a lid, combine tea leaves and bourbon. Cover and let stand at room temperature for at least 12 hours, or up to 1 day.
Place 1 teaspoon maple syrup in a rocks glass. Pour bourbon through a fine-meshed sieve into glass, straining out tea. Stir to dissolve maple syrup. Taste and stir in remaining ½ teaspoon maple syrup, if desired. Add ice cubes. Twist citrus peel; rub it over rim of glass. Drop peel into glass and serve.