Fruit tea should not be consumed if left standing for several hours.

Fruit tea should not be consumed if left out for 6 to 10 hours. The detailed explanation is as follows:

Fruit tea contains abundant sugar and vitamins, which create an ideal environment for rapid microbial growth. During preparation and storage, bacteria and mold from the air can easily fall into the tea. Within 6 to 10 hours, microbial counts can increase sharply, breaking down sugars and producing harmful substances. Drinking such tea may cause gastrointestinal discomfort, including bloating and diarrhea. Meanwhile, prolonged exposure to air leads to oxidation of the fruit tea, resulting in vitamin loss, deteriorated taste, and the development of sour or astringent flavors—diminishing both its original flavor and nutritional value. Under high-temperature conditions, these changes occur even faster, further reducing the safety of consuming the tea.

It's best to drink fruit tea immediately after preparation. Any leftover should be sealed promptly and refrigerated to slow spoilage, but it's still recommended to consume it within 24 hours. Before drinking again, check carefully for any off odors, layering, or flocculent particles; discard immediately if abnormalities are found. Maintain clean hands and sanitized utensils during preparation to avoid cross-contamination, minimizing microbial growth from the start and ensuring safer consumption.