The dangers of making kombucha tea include the potential for contamination and fluctuation in alcohol content. The brewing process requires sterile conditions and specific materials to avoid the development of pathogens and bacteria that can be harmful.
To eliminate pathogens and to control the level of alcohol content, the tea should be pasteurized. The acidity of kombucha tea may lead to the absorption of harmful materials. Kombucha tea should not be brewed in ceramic, lead crystal or painted containers to avoid the potential for lead poisoning. Kombucha tea is fermented black tea or green tea with bacteria, yeast and sugar.