Syangbo’s adds innovation to legacy
When a bootstrapped start-up Syangbo’s began to make sparkling tea and kombucha (a fermented, lightly effervescent, sweetened black tea) in Darjeeling, little did anybody realise that their innovation would fetch them an invite by Start-up India to witness the Republic Day parade as a Special Guest. “When we began to make sparkling tea and kombucha in our own kitchen two years back, our objective was to use locally available tea and Himalayan spring water to bring out a non-alcoholic beverage,” says Ashish Syangbo Tamang, 32, who founded the company, along with his mother Sabnam Tamang and Pritam Subba. “The invite we have got to attend this Republic Day parade, based on our initiative, is an icing on the cake.”
“This is a tribal-led start-up and all directors are tribals,” Ashish adds. “From serving 10 litres of kombucha from our kitchen, we now have reached a capacity to produce 5,000 litres in a batch”. Their product is now brewed and processed in cold water. It’s eco-friendly and also retains the flavour of the tea leaf. The product will soon be introduced in the leading metros but, as of now, it is available in Darjeeling, Sikkim and North Bengal.
“Darjeeling tea has been cherished worldwide for generations. With Syangbo’s, we wanted to take that tradition forward in a way that resonates with today’s health-conscious audience,” says Ashish, who is a graduate in civil engineering from Jadhavpur University. He had worked in the state electricity department for some time and then joined the Indian Navy. However, he had to return home due a family emergency and since then, he has been involved with this start-up.
Sabnam serves as the company’s master brewer. With over 25 years of experience in retail, she ensures that each batch of kombucha and sparkling tea reflects the purity of Darjeeling. Meanwhile, Pritam, an IIM Calcutta graduate, leverages his business expertise to streamline operations and scale the company.
Their kombucha comes in unique flavours, such as Ginger Lemon, Apple Cinnamon and Himalayan Blue, while Sparky, the sparkling tea, caters to a broader audience. “Our products are raw, unpasteurised, preservative-free, and rich in antioxidants,” explains Ashish. “We want to offer a refreshing and natural alternative to sugary drinks, while promoting a healthier lifestyle,” he adds.
Creating a positive impact
Syangbo’s wants to continue involving locals in their project which, at present, is predominantly tribal. Nearly 50 per cent of those working are women and nearly 80 per cent of raw materials are locally sourced from small and marginal tea producers. “Empowering women and supporting small farmers is at the heart of everything we do,” says Sabnam. “It’s not just about building a business but creating a positive impact within our community.”
Syangbo’s Living Food & Beverages has already achieved growth, with sales increasing from Rs3.5 lakh in 2021-22 to an estimated Rs12 lakh in 2023-24. With an average profit margin of 30 per cent per bottle, their products Syangbo’s kombucha and Sparky, the sparkling tea are customers’ favourites. Looking ahead, the team aims to expand its reach to metro cities and introduce new innovations, such as tea and vinegar. “Our beverages are more than just drinks – they’re experiences that celebrate the culture, purity, and legacy of Darjeeling,” Ashish says.