You could always dry hop it in the secondary, but judging from your mention of boiling the hops, I assume you want to add more of a bittering character to your beer. I wouldn't expect your method to give you the results you want. This is because the alpha acid isomerization reactions, the ones that produce the bitter products, are both pH and temperature dependent. That is to say that boiling hops in a neutral solution, like water, will produce different products than boiling in an acidic solution, like wort. Unfortunately I can't tell you what the alternative reaction products would be or what they would taste like (somebody else help here?). The most conservative approach to get some more hop character at this stage would be to dry hop, but I would be interested to find out how it turns out if you try the tea method.