Crush the cardamon pods with the flat side of a knife.
Dry roast the cinnamon sticks, cardamom pods, fennel seeds, cloves and pepper for 5 minutes over medium heat.
Bring the water to a boil. Prepare the black tea by infusing two tea bags in hot water for 3 minutes.
Add the maple syrup, all the spices and the black tea to a small saucepan. Simmer over medium heat for 40 to 50 minutes. Stir occasionally. The syrup should become dark and relatively thick.
Strain the syrup using a tea strainer to remove the whole spices. You can also use a nut milk bag or a cheese cloth.
After straining, stir the syrup energetically before transferring to an air-tight container or bottle. Shake before using.