1. The kombucha produced for the first time needs to be "acclimated" first, that is, add a small cup of sugar water (containing white sugar and sucrose) and some raw tea leaves and brew it for 24 hours to adapt to the environment. 2. When brewing kombucha, you need to brew the black tea leaves with hot water first, and then add water and sugar. It is best to wrap the tea leaves with acetate paper to keep the tea leaves intact and not contaminate the kombucha. 3. When drinking, it is best to choose a glass bottle with a capacity of about 1 liter, pour the brewed kombucha into it, and then add an appropriate amount of water and sugar. 4. The best storage conditions for kombucha are at a temperature of 20℃-30℃ and a humidity of 50-70%. Temperatures that are too high or too low will affect the growth of kombucha. The remaining kombucha should be put in after use. Store in the refrigerator and consume within 3-4 weeks. 5. It is recommended not to add ice when drinking kombucha, as this will prevent the kombucha from fully fermenting, affecting the taste and nutritional value. 6. When drinking kombucha in summer, you can add an appropriate amount of cut fruits, lemon slices, mint leaves, etc., which not only tastes fresh, but also helps to relieve heat and relieve stress.