Farm 2 Bottle
At Sihatea, we keep it simple: real tea, real ingredients, natural carbonation, and over two weeks of honest brewing. Made with Sabah tea from the foothills of Mount Kinabalu, we add what’s close to home — Langkawi citruses and local specialties like Bentong ginger.
We source mindfully and put sustainability first. Many of our bottles are returned by leading hospitality brands. Sihatea Kombucha is likely the greenest drink in your chiller. No shortcuts, nothing artificial — just a refreshing taste that’s naturally alive.
From Pop-ups to Luxury Resorts
In 2020, Syed & Laurine settled in Langkawi and picked up kombucha brewing again — starting with tiny batches they shared with friends and family. A few community pop-ups soon turned into regular requests, and before long, small cafés and restaurants were stocking their bottles.
As word spread, the island’s hospitality scene began to take notice. Resorts and chefs reached out, and what started as a side project grew into a full-time journey.
GROUNDED IN OUR PRINCIPLES
Product of Langkawi
Brewed and bottled on the island of Langkawi, Sihatea carries the spirit of this place in every sip. From the citruses grown in its orchards to the fresh island air that surrounds our brewery, Langkawi shapes the character of our kombucha.
Rooted in community and crafted with care, each bottle is more than a drink — it’s a reflection of the island we call home.
Sourced Close to Home
From Langkawi’s sun-grown citruses to Sabah tea from North Borneo and the bold kick of Bentong ginger, every bottle of Sihatea is brewed with ingredients that reflect Malaysia’s rich terroir. We flavour our mature kombucha with real, pressed juices.
Through a natural fermentation process — about two weeks from sweet tea to a naturally sparkling ready-to-drink bottle — each sip carries the honest taste of local ingredients, and probiotic benefits, crafted with care.
Closed-Circle Sustainability
On Langkawi, glass isn’t recycled — so we built a closed-circle, milkman-style return system. Designed to meet the standards of luxury resorts and easily integrated into hospitality operations, every Sihatea bottle is collected, washed, and reused, raising our carbon standards far beyond recycling. For storage and delivery, we use reusable cases and carrier bags, keeping packaging waste low
Partner outlets earn RM0.20 for every bottle returned, and most bottles already make their way back through our hospitality partners.
For guests, it’s simple: leave your bottle after your meal or return it where you got it. This keeps the circle alive, making Sihatea an island-friendly choice and likely the most sustainable drink in any menu
Reusable Glass, No Single-Use Plastic
Our amber glass bottles shield probiotics from UV light and are pressure-rated to safely hold natural carbonation. In our brewery, we ferment only in glass or 304-grade stainless steel, avoiding plastic at every stage to prevent contamination.
By choosing glass, we protect the drink, your body, and the planet — all while fitting into our closed-circle return system to care for the island we call home.