That seems paranoid considering that I have never heard anyone getting food poisoning from tea, no matter how it was brewed.
edit: Reading the linked article, it seems mostly concerned about contaminants and not germs. Intuitively thinking, I'd imagine higher temps would end up extracting more of those from leaves to the drink than lower temps?
edit: Reading the linked article, it seems mostly concerned about contaminants and not germs. Intuitively thinking, I'd imagine higher temps would end up extracting more of those from leaves to the drink than lower temps?