I guess the question is exactly what's in the water. Sterilizing river water calls for one minute at a rolling boil, which you won't get from a kettle. But som

I guess the question is exactly what's in the water. Sterilizing river water calls for one minute at a rolling boil, which you won't get from a kettle. But something like beef, with a much more restricted threat, can be done down around 160F, and bringing your kettle to a boil should easily get you a few minutes above that line. Not all tea brewings will, but I'm guessing "boil it and throw in tea" is more common on airplanes than a delicate, 165F green tea production. So... it'd be nice to hear from a microbiologist about the specifics on this one. Regulators seem concerned, but that's about drinking it as tap water, which I wouldn't do.