Tea, when brewed, creates an environment conducive to microbial growth if left at room temperature for an extended period. This is especially true for teas with added milk, sugar, or other perishable ingredients, as these components provide nutrients that accelerate bacterial proliferation. The question of consumption then arises due to the potential for ingesting harmful microorganisms that could cause gastrointestinal distress.
The primary concern associated with consuming beverages left out overnight lies in the risk of bacterial contamination. Bacteria multiply rapidly at ambient temperatures, potentially reaching levels that can cause illness. Factors such as the initial cleanliness of the brewing vessel, the surrounding environmental conditions, and the type of tea influence the rate of bacterial growth. The presence of molds and other undesirable organisms also becomes a possibility, particularly if the tea contains sugar or fruit.
