Pour the boiling water over the jasmine tea leaves in a large measuring jug. Let steep for 5 minutes, then strain into a wide pan with high sides. Add the sugar, wine, vanilla pod & pinch of salt and bring to a boil over medium heat.
Add the pears and lemon juice to the pan (the liquid should just cover the pears – if not, add a little more boiling water as needed). Simmer until the pears are just tender but still holding their shape, about 10 minutes or so, turning the pears over halfway through cooking. Remove the pears using a slotted spoon and let cool on a plate. Cut into large pieces to serve.
Simmer the pear cooking syrup over medium‐high heat until thick, syrupy and reduced to about 1 cup. Let cool.