Sihatea Kombucha

Sihatea began in 2020, when Syed and Laurine settled in Langkawi and started brewing small batches of kombucha for friends and family.

What began with community pop-ups gradually grew as cafés and restaurants started asking for their bottles, followed by chefs and resorts around the island. The side project eventually became their full-time work.

Today, Sihatea is brewed and bottled in Langkawi using ingredients sourced as close to home as possible: tea from Sabah, citrus grown on the island and Malaysian ingredients such as Bentong ginger. Each batch goes through around two weeks of natural fermentation before being flavoured with real pressed juices.

The bottles have their own journey too. Because glass recycling is limited on Langkawi, Sihatea developed a return system with its hospitality partners: bottles are collected, washed and put back into circulation. Reusable cases and carrier bags further reduce packaging waste.

It's a small island product built around an unusually complete idea — local ingredients where possible, natural fermentation, and packaging designed to come back rather than be thrown away.