Brewed in Taguig, Philippines

Calamanchai

Probiotic chai with a Filipino twist and a natural fizz.

Get a Bottle Learn More
Calamanchai bottle — probiotic calamansi drink in a swing-top glass bottle

What Is It?

Calamanchai is a naturally fermented probiotic tea. Think of it as a healthy soda replacement.

Calamanchai
Nestea
Coca-Cola
Sugar per 250ml
~12g
~17g
~27g
Probiotics
Yes (live cultures)
No
No
Caffeine
~30mg
~13mg
~34mg
Artificial sweeteners
No
Yes
No

No approved therapeutic claims.

How It's Made

Naturally fermented. No shortcuts. No chemicals. Just time, tea, and trust in the process.

🍵
Step 1

Brew

Black tea brewed with white sugar

🫧
Step 2

Ferment

14-21 days with a live SCOBY culture

🍋
Step 3

Blend

Fresh calamansi juice and spices

✨
Step 4

Bottle

Naturally carbonated in sealed glass bottles

Two Ways to Drink It

Same bottle. Two vibes.

🧊

Straight

Ice cold from the fridge. The healthy soda your kids will actually ask for. Fizzy, tangy, and only 1.25g of sugar per glass.

Perfect for: Kids, health-conscious parents, anyone tired of sugar-loaded drinks
🍸

Mixed

The premium mixer you didn't know you needed. Pour over your favourite spirit. Less sugar than Sprite, more character than tonic, better morning than both.

Perfect for: Weekend tagay sessions, cocktail lovers, anyone upgrading from powdered juice

Flavours

Every batch is tasted the way a somm tastes wine — attack, mid-palate, finish. Here's what happens on the tongue.

The Serve

Cardamom Kumot

kumot /ˈkuː.mot/ · Tagalog for blanket — for the coconut that coats the palate.

Coconut · Cardamom · Vanilla

Black tea kombucha base. Gluconic-dominant acidity. Bottled at 5°Bx for clean carbonation and zero cloy.

Cardamom Kumot tasting poster. Filipino kombucha with coconut, cardamom, and vanilla. Etymology: kumot, Tagalog for blanket — for the coconut that coats the palate. Wave structure — Attack (0s): aromatic cardamom volatiles lift off the glass, terpene-bright, almost eucalyptic, with CO₂ prickle on the approach. Front palate (0–2s): cardamom opens on the tip of the tongue; clean gluconic sparkle, no vinegar edge. Mid-palate (2–5s): desiccated coconut lays a lipid floor, medium-full body, silky mouthfeel, vanilla rounds the shoulders. Back palate (5–8s): gluconic acid explodes at the soft palate in a bright upward bloom; cardamom resurges aromatically through the nose. Finish (8s+): long, creamy, clean; vanilla base note lingers; retronasal cardamom echo on the exhale; goosebumps at the back of the head. Profile — medium-full body, silky-prickly mouthfeel, cardamom-to-coconut dominance, aromatic-creamy register, long creamy clean finish, fat-anchored acid-lifted balance. Aroma pyramid — top notes: cardamom volatiles, fresh CO₂, bright gluconic lift. Heart notes: desiccated coconut, brewed black tea, vanilla. Base notes: coconut lipid floor, tannin, quiet yeast character. Calamanchai bottle pictured with label and wordmark.
& also
The Stirrer

Pulot Pukaw

pulot /ˈpu.lot/ Tagalog for honey · pukaw /puˈkaw/ to rouse — for the pepper that wakes the palate around the honey.

Honey · Cardamom · Black Pepper

Black tea kombucha base. Gluconic-dominant acidity. Wildflower honey carries the hero line; cardamom and black pepper layered at bottling as the rouse.

Pulot Pukaw tasting poster. Filipino kombucha with honey, cardamom, and black pepper. Etymology: pulot, Tagalog for honey; pukaw, Tagalog for to rouse — for the pepper that wakes the palate around the honey. Wave structure — Attack (0s): warm honey aroma lifts first, floral, round, golden; cardamom terpenes follow on the inhale, a distant pepper prickle at the edges. Front palate (0–2s): honey lands at the tip of the tongue, unmistakable, viscous-sweet without cloying; gluconic sparkle keeps it lifted. Mid-palate (2–5s): cardamom rises to meet the honey mid-tongue; they move together, spice and sweetness in the same register, lovers dancing. Back palate (5–8s): black pepper arrives late, a bright tingling prickle at the soft palate; doesn't dominate, confettis around the honey-cardamom pair. Finish (8s+): honey lingers on the lips; pepper warms the throat; cardamom echoes aromatically on the exhale; comes back to the nose one more time. Profile — medium body, warm-prickling mouthfeel, honey-to-cardamom-to-pepper dominance, romantic-spiced register, warm lingering finish, sweet-anchored heat-lifted balance. Aroma pyramid — top notes: cardamom volatiles, black pepper piperine, bright CO₂ prickle. Heart notes: wildflower honey, brewed black tea, gentle spice bloom. Base notes: honey viscosity, tannin, warm pepper tail. Calamanchai bottle pictured alongside an open honey jar and wooden honey dipper.
& also
The Hearth

Kakaw Kalan

kakaw /ka.kaw/ Tagalog for cacao · kalan /ka.lan/ Tagalog for hearth — for the warmth that gathers round the fire.

Cacao · Cinnamon · Vanilla · Cardamom

Black tea kombucha base. Gluconic-dominant acidity. Cacao nib tincture carries the hero line; Ceylon cinnamon frames, real vanilla rounds, cardamom seasons. Mexican hot chocolate in a fermented register.

Kakaw Kalan tasting poster. Filipino kombucha with cacao, cinnamon, vanilla, and cardamom. Etymology: kakaw, Tagalog for cacao; kalan, Tagalog for hearth — for the warmth that gathers round the fire. Wave structure — Attack (0s): roasted cacao aroma lifts off the glass, deep, slightly fruity, almost winey; cinnamon warmth rides underneath; CO₂ prickle on the approach. Front palate (0–2s): cacao lands first, dark, clean, rounded; gluconic sparkle cuts any bitterness, no vinegar edge. Mid-palate (2–5s): cinnamon rises to frame the cacao; vanilla rounds the shoulders with a soft, smoky tail; medium-full body, silky. Back palate (5–8s): cardamom arrives late as a small seasoning flare, just enough to keep the drink awake; cacao re-blooms aromatically through the nose. Finish (8s+): long, warming, cocoa-kissed; cinnamon echoes on the exhale; retronasal chocolate lingers; like setting the mug down by the fire. Profile — medium-full body, warm-silky mouthfeel, cacao-to-cinnamon-to-vanilla dominance, hearth-cozy register, long cocoa-warming finish, cocoa-anchored spice-lifted balance. Aroma pyramid — top notes: roasted cacao volatiles, Ceylon cinnamon bark, bright CO₂ prickle. Heart notes: dark cacao body, brewed black tea, real vanilla pod warmth. Base notes: cocoa richness, quiet cardamom seasoning, tannin. Calamanchai bottle pictured alongside cacao nibs, cinnamon sticks, vanilla pod, and a glowing hearth fire in the background.

Tasting notes describe sensory character only. No approved therapeutic claims.

The Bottle

Premium glass. Etched branding. Zero waste.

Calamanchai swing-top glass bottle with etched branding
🫙

Swing-top glass

330ml and 1L sizes. Reusable, resealable, and keeps the fizz locked in.

✨

Etched glass branding

No labels to peel. The Calamanchai mark is etched permanently into the glass — clean, premium, and dishwasher-proof.

♻️

Deposit & return

Bring your bottle back, get a discount on your next one. Less waste, less cost, better for everyone.

The Price

Right now we're in R&D. Free bottles in exchange for honest feedback — paid tiers come later.

R&D Tester · Available now
Free
In exchange for feedback
✓ 1L swing-top bottle
✓ Short tasting survey
✓ Shape the next batch
✓ Acacia Estates only
Early Bird · Coming soon
₱250
per 1L bottle, while we ramp
— Live probiotic cultures
— Real calamansi juice
— Reusable glass bottle
— Deposit-return discount
Launch Price · Coming soon
₱350
once we go wide
— Same recipe, same bottle
— Citywide delivery
— Priced with craft peers
— Deposit-return discount

Get Some

Currently available in Taguig. Expanding soon.

💬

Message Us

DM us on Facebook or Viber to order. Pickup or delivery within Taguig.

Message on Facebook
🫶

Tastings

Join our community tastings in Taguig. Try different flavors, learn about fermentation, and take a bottle home.

Ask About Next Event
📍

Coming Soon

BGC farmer's markets, local cafes, and more. Follow us to know when and where.