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

There is no such thing as an ideal number of days to culture black tea fungus specifically for summer. Generally, it is best to culture black tea fungus for 7–14 days during summer, although the exact time may vary slightly. The details are as follows:

Black tea fungus (also known as kombucha) is a symbiotic biofilm formed by various microorganisms, including yeast, acetic acid bacteria, and lactic acid bacteria. Culturing black tea fungus typically involves fermenting the starter culture in a sweetened tea solution. Under normal conditions, a fermentation period of 7 to 14 days is considered optimal.

About 7 days after fermentation begins, the acidity of the tea solution increases, making it suitable for consumption. At this stage, it already contains beneficial probiotics and organic acids that offer certain health benefits. Those who prefer a more sour taste may choose to ferment it for around 14 days. At this point, the tea tends to be tangier and may contain higher levels of probiotics.

If temperatures are too high for prolonged periods, over-fermentation may occur, resulting in an excessively sour taste and potentially affecting the drink's quality and nutritional value. Therefore, during hot summer months, it's important to closely monitor the fermentation process and adjust the fermentation time accordingly.

It is recommended to consume the fermented tea in moderation based on individual needs. During cultivation, temperature should be properly controlled, and clean ingredients and containers must be used. When culturing black tea fungus in summer, pay close attention to its fermentation status by observing the color of the liquid, the growth of the surface microbial film, and tasting the flavor, to determine whether it has reached the desired readiness for drinking.