The story of Malaysia's beloved kombucha brand, which was started by a vegan chef and a fitness trainer
Widely known as ‘kombucha’ or even ‘mushroom tea’ to some, the history of our favourite fermented tea is rather convoluted; some say it dates back to the Qin Dynasty of Ancient China in 221 BC while others believe it was consumed in other regions as well, namely Russia, Eastern Europe and Japan.
No matter its origin, the kombucha we know today is highly revered for its medicinal qualities and is currently going through a resurgence. Countries like Australia, the United States, the United Kingdom, Hong Kong and Malaysia (to name a few) have hopped on the kombucha bandwagon since the late 2000s.
In spite of its growing popularity, the kombucha-making industry in Malaysia is relatively small next to the aforementioned countries. Only a handful of local breweries are actively competing in the market, one of them being ChaCha Kombucha.
Best Of Both Worlds
ChaCha Kombucha is, according to Ishaq Vadillo and Matthieu Morisset, "the perfect marriage"—the former is a personal trainer and a senior fitness instructor at FlyProject whereas the latter is an experienced vegan chef who constantly drank kombucha during his five to six years living in Hong Kong.
“When I came back to Malaysia, I lost my passport and had to stay longer than intended," Matthieu says. "During that time, I was brewing my own kombucha at home as it wasn't very convenient to find the drink, much less a good one."
From there, an idea sparked. The chef shared his thoughts with Ishaq Vadillo, an old friend in Malaysia.
"He listened to what I had in mind before saying, 'I'm in. Let's do it."