Prep 3 quart jars. Peel, core and halve the pears. If you'd like, float them in water mixed with Fruit Fresh or lemon juice, to help retain their color while prepping. Drain and pack them into the jars.
Meanwhile, bring the sugar, tea bags and water to a rolling boil. Do not let it reduce. Pour the hot syrup into the jars filled with pears, leaving 1/2 inch headspace. Run a knife or a jar scraper to dislodge any bubbles while turning the jar slightly. Seal. Process in a hot water bath for 25 minutes.
Note: This recipe yields a bit more syrup than you will probably need. While 10 pears fit into 3 quart jars, you might have some leftover. There should be enough syrup leftover to can a pint of extra pears if needed.
Cook's Note: I used passion tea (pictured here). I liked the red color and the tea tasted good before packing the pears, so hopefully it works as well as the vanilla tea.