Sarawak orchid tea — a taste of Borneo’s blossoming creativity
KUCHING, Nov 4 — Imagine enjoying a cup of tea infused with the delicate fragrance of Sarawak’s orchid that captures the essence of Borneo in every sip.
This idea became a reality through the Sarawak Orchid Society (Sarorso) with the Sarawak Orchid Tea, the state’s first beverage made from local orchid species.
About a 34-minute drive from Kuching city, there is a small farm in Kota Samarahan surrounded by blooming orchids and open fields where horses, goats and chickens roam freely.
The farm belongs to Sabtuyah Baki, the chairwoman of Sarorso Kota Samarahan, who runs it with her husband, Wilson Abdullah.
The couple has turned their land at Kampung Tanjung Tuang in Kota Samarahan into both a home and a small creative space, the starting point of Sarawak Orchid Tea.
Idea rooted in research
The concept of transforming orchids into tea was first introduced by Tengku Auvaroza Tengku Abraham, the founder and chairwoman of Sarorso.
Her idea was inspired from her academic research and an enduring love for the flower, which she hailed as ‘symbolising Sarawak’s natural beauty’.
“Our founder was pursuing her PhD in orchid research.
“Her supervisor told her: ‘This is like a Nobel Prize project; why not do something with these orchids’.
“That’s where the idea first came. Tengku (Auvaroza) wanted to create something that could showcase Sarawak’s orchids in a different way.
“When she shared the idea of making orchid-based tea, I found it very interesting, something that could connect people to both our culture and nature,” Sabtuyah told thesundaypost at her farm.
With that, the journey toward creating Sarawak Orchid Tea began.
From garden to cup
As the project manager, Sabtuyah takes on the hands-on task of developing the tea from scratch, from testing to planting, harvesting and production.
Inside her small processing shed, the petals are cleaned, machine-dried and sealed to preserve freshness and fragrance.
Each batch is made in small quantities, ensuring the quality of every pack that leaves the farm.
“Turning the orchids into tea required patience and observation.
“Our drying methods are using a special machine that we have.
“Still, the process also depends on the weather. If it rains, it takes longer to produce good-quality ingredients for the tea.
“The goal is to create something light and soothing, without losing the orchid’s natural aroma and nutrients – just enough to give a calming aroma and a smooth taste.”
According to Saptuyah, beyond its unique flavour, Sarawak Orchid Tea is good for general well-being, describing it as ‘a relaxing beverage that helps calm the body and mind’.
“It’s something that refreshes you naturally; a healthy drink that connects people back to nature,” she added.
Without mentioning the exact species, Saptuyah did say that the main ingredients comprised two types of orchids.
‘More than just tea’
Over time, the project has expanded beyond tea-making.
Encouraged by the versatility of orchids and their natural scent, the Sarorso team began experimenting with new uses of the plant.
Today, their orchid-based products include essential oils, hair oil, sago pearls, pickles and chocolates, all made using locally-grown orchids and natural ingredients.
“Each product tells a story.
“We want to explore how the orchid’s properties can be appreciated in different ways, from wellness to food,” Saptuyah said.
The essential and hair oils highlight the orchid’s fragrance and gentle texture, while the pickles, chocolates and sago pearls offer creative ways to enjoy its essence.
Promoting Sarawak’s identity
For the Sarorso, these efforts are about more than product innovation, as they also represent cultural pride and environmental awareness.
“Orchids have always been part of Sarawak’s identity.
“By creating these products, we hope to share that pride with others, while encouraging the conservation of our native orchid species,” said Sabtuyah.
The initiative also supports the society’s broader mission of promoting sustainable orchid cultivation among local growers and enthusiasts.
“We want to show that orchids are not just for display. They can also contribute to the local economy if managed properly and responsibly.
“Some people didn’t believe you could make tea from orchids, but once they tried it, they liked it,” she added.
Since its introduction, Sarawak Orchid Tea and its related products have garnered interest at local exhibitions and tourism events.
Visitors are often surprised and intrigued by the idea of orchids being used in food and beverage.
A community effort
Beyond her role in managing production, Sabtuyah believes in involving nearby communities wherever possible.
From supplying raw ingredients to helping with packaging, she ensures that the project can create opportunities for small-scale participation.
At her farm, orchids grow alongside herbs, fruit trees and other local plants, forming a balanced ecosystem.
The presence of goats, chickens and horses adds to the cycle of sustainability.
“It’s not just about one person. Everyone can play a part.
“Even by growing orchids at home, you’re helping to protect and preserve them.
“I’ve always believed in living close to nature.
“Everything here, the plants, the animals, the soil works together.
“That’s what makes tea and other products special,” she said.
Looking ahead
With growing recognition, Sarorso plans to continue refining its orchid-based products while exploring collaborations with local businesses, hotels and tourism outlets.
Sabtuyah hopes that one day, the Sarawak Orchid Tea and its related products would become recognised symbols of the state’s creativity and natural heritage.
“We see this as a long-term effort.
“It’s about sharing Sarawak’s story through something as simple as a cup of tea, or even a piece of chocolate.
“This tea represents Sarawak, our land, people and our love for nature. It’s a small contribution, but it comes from the heart,” she pointed out. — The Borneo Post
[Source: Malay Mail]
