Boil the water, then steep both tea bags in a single mug for 4 minutes. Remove tea bags and discard.
Stir in the maple syrup.
Juice the nectarine. I used a citrus juicer, but you could also use a juicer or blender and then strain it through a cheesecloth.
Add the juice to the tea. In a durable container such as a Pyrex 4-quart container or a metal bowl, stir the ice cubes in one at a time. (Be careful! Mixing hot and cold liquids can cause glass to break.)