Profile: Syang’s Kombucha, West Bengal, India

“From Darjeeling to the world.”

Rooted in the ancient wisdom of the Himalayas, Syang’s Kombucha crafts wellness-focused drinks like sparkling teas, kombucha, and functional infusions made from ancient grains, herbs, and Himalayan botanicals. From the high slopes of Darjeeling, where clouds kiss tea leaves and spring water runs pure, we create raw, living drinks that are deeply rooted in nature, crafted with care, and bursting with purpose.

Origins

Syang’s is a tribal- and women-led company that partners directly with small farmers, foragers, and artisans from Darjeeling, Sikkim, and the Northeast Indian hills. More than 60% of their team is made up of indigenous tribal community members.

The Tamang are an ethnic group primarily living in Nepal, India, and Bhutan, known for their Buddhist faith, Tibeto-Burman language, and agricultural lifestyle.

Ashish Syangbo Tamang – Sabnam Tamang – Pritam Subba

Himalayan authenticity

Syang’s is not just a beverage—it’s the voice of the Himalayas in a bottle.

They hand-pick organic tea leaves from small growers in the Darjeeling hills, supporting families who’ve lived and farmed here for generations. They brew with crystal-clear Himalayan spring water, and source fruits and honey from local farmers, not factories—supporting biodiversity, not industrialization.

Syang’s Kombucha is brewed in small batches using only organic ingredients. Their unpasteurized, naturally fermented kombucha offers a clean, complex flavor profile — raw, effervescent, and elegantly understated.

The biggest USP of our brand is that all our teas are ethically sourced from small tea growers. It’s not done on a large scale. So that’s the reason the photo is on our website, because it’s done on a very small scale. It’s handcrafted, and there is traceability. It’s ethically sourced. More than just a beverage company, we are a socially innovative company as well. Because we grow along with the farmers, with everyone, with the community.

Growth

In 2021, Syangbo and his mother, Sabnam, started brewing kombucha at home in 10 to 15-liter batches. They then moved up to 200 liters. The ground floor of their home is now a nano brewery where they can produce around five to 10,000 liters.

Flavors

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