How many days should kombucha be cultured in summer for optimal consumption?

Generally speaking, there is no absolute "best" standard, but under normal circumstances, kombucha tea is best consumed after being fermented for 7 to 10 days. Specific details are as follows:

Kombucha is a fermented beverage made from sugar, tea, water, and a specific culture (SCOBY). It offers various health benefits such as regulating blood pressure, improving sleep quality, and preventing diseases. Additionally, the acidity in kombucha can effectively inhibit harmful bacteria, thereby promoting human health. Typically, kombucha undergoes fermentation for 7 to 10 days, during which tea polyphenols are fully broken down and beneficial bacteria, yeasts, and other metabolites are produced—making this an ideal time for consumption. These compounds enrich the tea with complex flavors, a pleasantly tart taste, and valuable probiotics. Moreover, extended fermentation also helps reduce the caffeine content in the tea.

It should be noted that fermentation time can be adjusted according to personal taste preferences. If you prefer a stronger tea flavor or a more pronounced sourness from the kombucha, you may extend the fermentation period. Conversely, if you favor a milder taste or less acidity, you can shorten the fermentation time accordingly.