Cloud changes the feeling of soda. Most sodas are built to be loud: big sweetness, big flavour, big colour, big energy. That can be fun, but it can also feel like a lot. Cloud is made for people who still want the fun part of soda without all the noise. The cold can, the fizz, the fruit, the little treat — but with a calmer finish and a softer landing. That is why Cloud starts from tea culture. Tea brings a different pace into the drink. It makes Cloud feel more like a little breathing room. than a rush. We made it for people who are active, creative, busy, or simply moving through a full day. The kind of people who want something bright between moments, but do not always want another loud drink shouting for their attention. Cloud is still soda. Just with more breathing room.

Tea soda is soda grown from tea. Most people have heard of soda. They have heard of tea. They have heard of kombucha. Some have heard of sparkling tea. But when we say tea soda, a lot of people pause for a second — which is actually exciting to us. Because tea soda is not kombucha. Kombucha is usually built around fermentation, acidity, and that familiar tangy, sometimes bitter-sour taste. Tea soda is different. It is not trying to taste fermented, earthy, or medicinal. It is built to feel brighter, cleaner, and easier to drink, while still keeping real tea at the centre. It is also not just sparkling tea. Sparkling tea often feel like brewed tea with bubbles added on top. Cloud is not tea with flavour and carbonation added on top. It is a soda built from tea. The tea comes first, and everything else is there to make it cold, fizzy, bright, and easy to drink. To us, tea soda keeps the parts of soda people love: the cold-can feeling, the fizz, the fruit, and the simple treat. But instead of starting from syrup culture, it starts from tea culture. Cloud is our version of that: a fibre tea soda made with single-origin whole-leaf tea, real fruit, 5g of fibre, light bubbles, and just enough sweetness to feel bright without feeling like too much.

Because tea gives Cloud its starting point. Tea soda is soda grown from tea culture, not built around industrial flavouring. A lot of drinks use tea as a minor flavour note. We wanted tea to be the backbone. That means we do not start with a sweet base and add tea flavour on top. We start with brewed whole-leaf tea, then build the fruit, bubbles, fibre, and sweetness around it. Tea was never just “tea flavour” to us. It was origin, aroma, balance, brewing temperature, brew time, and finish. It was the kind of thing people notice before they say anything. And yes, the kind of thing a strict Asian parent quietly judges. That is the standard we bring into Cloud: a fizzy drink that still respects the tea it came from.

Because tea should not be anonymous. A lot of bottled teas, sparkling teas, and mass-market tea bags use tea as a background flavour. The tea is often made from tea dust, lower-grade leaves, or blended commodity tea sourced across multiple origins. That approach can make tea cheap, consistent, and easy to scale, but it also makes the tea harder to recognize. We chose single-origin whole-leaf tea for a different reason. Not because it lets us price more. Not because it sounds fancy. But because we wanted the tea to have a place, a character, and a standard behind it. Single-origin tea lets us build Cloud from a clearer base. We can pay attention to where the tea comes from, how it is grown, how it is brewed, and how it finishes in the drink. Whole-leaf tea also gives more aroma, body, and depth than tea dust or generic tea flavouring. For us, that matters. Cloud is not a sweet drink with tea added somewhere in the background. It is a tea soda, so the tea has to carry the drink. And that is one of our promises: we will never use tea flavouring to boost the tea taste. If Cloud tastes like tea, it is because it was brewed from tea. That is the point.

We use this tea in our Clementine Oolong. Phoenix Dancong is a type of oolong tea from the coastal mountains near Chaozhou, Guangdong, China. Oolong sits between green tea and black tea. It is more developed than green tea, but not as fully oxidized as black tea. That middle ground gives oolong more room to be floral, fruity, roasted, creamy, or honey-like depending on the tea. Dancong is a more niche style of oolong, known for its naturally expressive smell and taste. Mi Lan Xiang, also known as Honey Orchid Fragrance, is one of its well-known varieties. Our Mi Lan Xiang is sourced from around 800 metres elevation, where the tea develops a honey-like, floral, and lightly fruity character. The important part: this character comes from the tea itself, not added tea flavouring.

We use GABA tea in our Pear GABA Oolong. GABA tea is a type of tea processed in a low-oxygen environment, which naturally increases the level of GABA in the tea leaves. GABA stands for gamma-aminobutyric acid, a compound that also exists naturally in the human body. Our GABA oolong is sourced from the mountains of northern Taiwan, at around 400 metres elevation. It has a softer, mellow tea character that pairs well with pear and gives the drink a calmer direction without making it taste medicinal. We picked this specific tea because it fits the feeling of Pear GABA Oolong: smooth, gentle, and easy to drink.

Cloud uses acacia fibre because it does two things we care about: it brings meaningful soluble fibre into the drink, and it keeps the texture smooth enough for a light tea soda. Some fibres can make a beverage feel thick, chalky, or heavy. Acacia fibre, also known as gum arabic or acacia gum, is highly soluble, which makes it a good fit for a sparkling tea drink that still needs to feel clean, refreshing, and easy to drink. We also use acacia fibre because it has research behind it. One human study looked at healthy volunteers consuming different daily amounts of gum arabic over four weeks, including 5g, 10g, 20g, and 40g per day. The study found that gum arabic increased Bifidobacteria and Lactobacilli, with the strongest result around 10g per day. This does not mean our 5g serving should be described as the “optimal clinical dose,” but it does place 5g within a researched range and supports why acacia fibre is a thoughtful ingredient choice, not just a texture add-in. A second study helps explain the possible mechanism. It used a gut microbiota model rather than a human serving trial, so we treat it as supporting evidence. That research suggests acacia gum can be fermented by gut bacteria and may influence the microbiome through changes in bacterial populations and short-chain fatty acid production. So the simple reason is this: Cloud uses acacia fibre because it helps deliver 5g of smooth soluble fibre in a drinkable tea soda format, while research suggests acacia fibre increased Bifidobacteria / Lactobacilli in healthy volunteers and acacia gum can be fermented by gut bacteria and may produce beneficial microbiome changes. Sources:British Journal of Nutrition study, ACS Omega study

Acacia fibre alone is a soluble dietary fibre, also known as gum arabic or acacia gum. It is naturally sourced from acacia trees and is widely used because it dissolves well in water without making a drink overly thick or heavy. From a nutrition point of view, its main role is to add dietary fibre; from a microbiome point of view, it has also been studied for its prebiotic potential. In a human study published in the British Journal of Nutrition, healthy volunteers consumed gum arabic daily for four weeks at different doses: 5g, 10g, 20g, and 40g. The researchers measured changes in stool bacteria and found that gum arabic increased Bifidobacteria and Lactobacilli, with the clearest result around 10g per day. The paper also notes that the most useful dose range for prebiotic efficacy appeared to be around 5–10g, while higher doses did not simply create stronger results.   Another study looked at acacia gum in a gut microbiota model rather than directly in people. This type of study does not prove the same thing as a human trial, but it helps explain the possible mechanism: acacia gum can be fermented by gut bacteria and may contribute to changes in the microbiome, including the production of short-chain fatty acids. So the most accurate way to describe the benefit is this: acacia fibre is a soluble fibre that can help increase fibre intake, has a smooth and highly soluble texture, and has been studied for prebiotic potential. Human research found that acacia fibre increased Bifidobacteria and. Lactobacilli in healthy volunteers, while microbiota research suggests acacia gum can be fermented by gut bacteria and may produce beneficial microbiome changes. Sources: British Journal of Nutrition study, ACS Omega study

Cloud is designed to bring you an a little breathing room in any moments, built from tea culture, light bubbles, and a smoother drinking experience. The added 5g of acacia fibre helps give Cloud its soft, rounded texture while also bringing a meaningful amount of soluble fibre into each can. Acacia fibre has been studied for its prebiotic potential. In one human study, gum arabic / acacia fibre increased Bifidobacteria and Lactobacilli in healthy volunteers, especially around 10g per day. Another gut microbiota study suggests acacia gum can be fermented by gut bacteria and may support beneficial microbiome changes. That said, Cloud is not comparable to a daily prebiotic supplement or a targeted supplement routine. Prebiotic supplements may be formulated with specific fibre types, doses, and usage instructions, while Cloud is a tea soda with added acacia fibre. If your doctor has recommended a specific prebiotic for a medical reason, you should continue to follow their guidance. Acacia fibre may support your microbiome, but Cloud is not intended to replace medical care, medical advice, or a supplement recommended by a healthcare professional. Sources: British Journal of Nutrition study, ACS Omega study