“It may seem cliché, but there was a point in my life where I felt really lost. My relationship wasn’t going well, and my career felt stagnant,” said Zen Thian, 31, who has a background in advertising.

Ultimately, a toxic work environment prompted her to resign from her corporate job in mid-2020, and shortly after, launch Zenboocha.

“I had already been selling kombucha since 2018 as a side hustle. It started out as a hobby that brought me joy as it allowed me to destress.

“But after I started sharing pictures on Instagram, friends started buying them and business slowly picked up from there,” she told FMT, adding that there were not many kombucha brewers then.

So, she threw herself into her business, even ending up in hospital once when she accidentally burned her skin badly with boiling water when rushing to meet customers’ orders.

“I was badly scarred all over, but surprisingly, I wasn’t traumatised – I still wanted to continue making kombucha,” said the surfskating and surfing aficionado.

Sustainability in business

Thian was very clear from the start that she wanted to run a business that didn’t produce much waste.

Wanting to learn how to turn the extra SCOBYs – which are the symbiotic culture of bacteria and yeast used in making kombucha – into compost, she contacted Harbir Gill, the founder of Ground Control, a start-up that makes compost-based soils, and someone who helps people set up edible gardens.

“He then asked if I wanted to rent the space upstairs and use it to brew my kombucha.

“While this turn of events may seem random, I felt like it was meant to be,” she said, adding that all of her discarded SCOBYs are now used in making Ground Control’s compost.

Thian also utilises used bubble wraps and boxes donated by customers and friends for packaging.

“In the beginning, I wasn’t sure how people would react, but it turns out that they really appreciate the sustainable initiatives.”

Besides that, many of her customers drop-off empty glass bottles at her workspace.

“They’ll usually buy more bottles after dropping the old ones off. It also gives me the opportunity to meet them in person and to get to know them better.”

“Most of the ingredients that I use are sourced locally and I try to collaborate with other small businesses like Sisu Pantry, Sundoh and Electric Dreams,” she said, adding that she tries to buy fruits that are slightly bruised or misshapen.

“I use good ingredients and I make them in small batches, so I can control how ‘gao’ or strong I want them to be.

“But I’m not saying mine is better than the others; ultimately, I brew it the way I like it,” she said, describing her kombuchas as rather flavourful and not too sweet. She said they also make great mixers in alcoholic drinks.

“Different flavours work well with different types of alcohol,” she said. To this end, she has collaborated with wine subscription and delivery service, Pour Decisions, to make wine-kombucha cocktails.

‘Lychee Rose’ and ‘Figgin’ Dreamy’ are Zenboocha’s bestsellers, and the latter, which consists of figs, lavender, cardamom and Pu-erh tea, is made in collaboration with local fig farm, Figara11.

“Personally, kombucha helps with my digestion, in addition to the energy boost.”

In the near future, she would like to experiment with other fermented foods like vinegar and tempeh, as well as products made from SCOBYs.

“I prefer to make them myself so I can add my own artisanal touch. Plus, I’ll have more control over the products as I know where the ingredients come from.”

While she admitted to feeling a little afraid at first as this was her first venture into business, in retrospect, starting Zenboocha led to many opportunities.

“I still have my worries though. I’m running this by myself, and because I don’t have a physical store, I need to maintain a strong presence on social media,” she said, adding that she’s also trying to figure out the best way to grow her business.

At the end of the day, Thian said she feels a sense of fulfilment when people enjoy her kombucha. “I’ve never felt this way before; this is definitely more rewarding than my previous jobs.

“More importantly, I’ve learnt that whether you are running a small or a big business, it is possible to be sustainable and profitable at the same time, because customers do value that.”

For more information on Zenboocha, check out its website, as well as its Instagram and Facebook accounts.

Zenboocha
88, Lorong 17/33a
Section 17
46400 Petaling Jaya
Selangor

Business Hours:
11am-6pm, Monday to Saturday