Are any components in Kombucha Tea lost during lengthy fermentation times?
Michael R. Roussin, author of the Research Paper “Analyses of Kombucha Ferments: Report on Growers” says : “The common ferment will have everything in balance at around 7 or 8 days, after that you lose many of the benefits to excess oxidation and conversion. When it tastes good, it is good. There are no less than 30 compounds produced by this ferment, and many of those are transitory. You want to drink this ferment when it’s drinkable, otherwise several compounds have been fermented out.
