Hello everyone,
I'm Andy, a tea enthusiast.
Bacteria are one of the causes of food safety concerns.
So, do dried tea leaves contain bacteria?
Could they pose a health risk?
Today, let’s take a closer look at microorganisms in tea.
1. What bacteria can cause food poisoning?
According to Taiwan’s food regulations,
bacteria associated with foodborne illnesses include:
- Salmonella
- Staphylococcus aureus
- Listeria monocytogenes
- Pathogenic E. coli
- Clostridium botulinum
If these bacteria grow in food,
they can produce toxins
that may lead to gastroenteritis, poisoning,
or more severe health issues.
2. Can bacteria in tea leaves be harmful?
No.
After drying, tea leaves have extremely low water activity.
Even if some bacteria remain,
they cannot grow or produce toxins.
The core concept of food safety is not whether bacteria are present,
but whether they can grow.
As long as the conditions for growth are absent,
there is no health risk.
3. Are there microbial testing requirements for tea in Taiwan?
Yes.
According to the “Sanitation Standard for Microorganisms in Foods,”
tea is categorized as “other ready-to-eat food”
and must pass two critical tests:
- Staphylococcus aureus: Not detectable
- Salmonella: Not detectable
As for Listeria monocytogenes,
tea is exempt from testing
because it is a ready-to-eat food with water activity below 0.92,
which does not support the growth of this bacterium.
4. What does international research say about tea and microbes?
According to the 2024
Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
released by the U.S. FDA,
key pathogens of concern in dried tea include Salmonella and pathogenic E. coli.
Another study, summarized in the international journal
Potential Risks in Tea and Emerging Monitoring Technologies: A Review,
states that microorganisms in tea
mostly originate from air, soil, fermentation, and processing.
In particular,
the “pile fermentation” stage of dark tea and black tea—
with high temperature and humidity—
encourages the growth of molds and yeasts.
Common molds such as Aspergillus and Penicillium
can appear during tea piling and storage.
If not properly controlled,
some strains may produce high-risk mycotoxins such as:
- Aflatoxin B₁
- Ochratoxin A
- Citrinin
These toxins may damage the kidneys, liver, and immune system.
5. What is the microbial status of Taiwanese tea?
Based on our team’s years of testing premium Taiwanese tea,
the results show:
- Total plate counts range from 30–3000 CFU/g (extremely low)
- No detection of Salmonella or Staphylococcus aureus
These findings indicate that Taiwanese premium teas
are well-controlled throughout harvesting, processing, drying, and packaging,
meeting both domestic and international hygiene standards.
The food safety risk is extremely low.
6. Should we be worried?
No need to worry excessively.
While tea naturally comes into contact with microorganisms,
proper processing and storage ensure they do not pose a risk.
Taiwan's refined tea-making techniques,
from fresh leaf handling to packaging, are highly meticulous,
ensuring both safety and quality.
We hope today’s post helps you better understand microorganisms in tea.
See you next time!
#yoshantea #taiwantea #dongdingtea #oolongtea #teafacotry #FSSC22000 #safetea #teasafety #microbialrisk #foodsafety
