Kombu tea is a slightly sweet and acidic beverage that is consumed worldwide but has a low level of awareness in our country, resulting from the symbiotic relationship between acetic acid fermentation and alcohol fermentation. Temperature is an important parameter in the production conditions of this drink, which has many health benefits. This study aimed to determine the effect of incubation temperature and fermentation time on physicochemical and microbiological properties of kombucha tea. Methods and Results: In this study, physicochemical and microbiological changes on days 0, 5, 10 and 15 th occurring as a result of incubation in room conditions (15-20°C) and incubator conditions (28°C) were investigated. The pH of the Kombu tea samples produced at room temperature is 3.51-5.39; brix values 8.71-9.57; alcohol content 1.10-3.07%; total amount of phenolic substance 374-364 mg gallic acid L -1 ; antioxidant activity was determined as 80.57-76.58% and density value was 1.037-1.036 g mL -1 . The pH of the Kombu tea samples fermented at 28 °C is 3.22-5.39; brix 8.71-10.10; alcohol content 1.10-3.76%; the total amount of phenolic substance 374-430 mg gallic acid L -1 ; antioxidant activity was determined to be 80,57-80,00% and density was 1.037-1.035 g mL -1 . A statistically significant difference (p <0.05) in the a* and b* values on the 5 th and 10 th days of different fermentation conditions and the L* and a* values on the 15 th day has been determined. An increase in the number of microorganisms (p <0.05) was detected depending on the fermentation days at both of the Kombu tea produced at different temperatures. According to the fermentation conditions at different temperatures, the increase in the number of yeast-mold was statistically insignificant, while the increase in the 5 th and 10 th days was statistically significant (p <0.05) in terms of the number of bacteria. Conclusions: Instead of standardizing the fermentation temperature and/or duration, the pH value of the product is considered to be an important criterion in determining the fermentation conditions in the production of Kombu tea. Significance and Impact of the Study: In the light of these findings, if standardization is necessary, fermentation time at 28°C is recommended to be 10 days, or at room temperature 15 days.