OEM Tea Powder Manufacturer Malaysia | Instant Teh Tarik, Matcha & Milk Tea
Halal OEM tea powder manufacturing in Perak, Malaysia — instant teh tarik, milk tea, matcha, fruit tea and herbal tea premixes, blended and packed under your own brand.
Product Range
- 3 in 1 Milk Tea
- 3 in 1 Earl Grey
- Teh Tarik
- Black Tea
- Green Tea
- Oolong Tea
- Jasmine Tea
- Ceylon Tea
- Citrus Tea
- Flower Tea
- Herbal Tea
- Natural Matcha Green Tea
- Organic Matcha
- Roasted Brown Rice Tea
- Pure Rooibos Tea
- Natural Organic Dandelion Tea
- Bubble Tea Powder
- Thai Milk Tea Powder
- Barley Tea Powder
What is instant tea powder and who buys it?
Instant tea powder is soluble tea — plain, or premixed with creamer and sugar as a milk tea or teh tarik base. It lets a brand sell tea without brewing, steeping or a cold chain, and it is the format behind most bubble tea and milk tea premixes sold in Malaysia.
Tea is a deceptively broad brief. “Tea powder” can mean a black tea extract, a matcha, a barley tea, a fruit-infusion or a Thai-style milk tea — each with a different base, colour target and sweetness structure.
Teh tarik deserves particular mention: it is the reference point for Malaysian consumers, and getting the creamer-to-tea ratio right is what separates a premix that tastes local from one that tastes generic.
What pack formats does instant tea powder come in?
Single-serve sachets and stick packs for retail and sampling, jars and tubs for multi-serve, and bulk for brands doing their own downstream packing.
| Format | Typical use |
|---|---|
| Sachet / stick pack | Single serve, retail multi-packs, sampling |
| Jar or tub | Multi-serve home use, gifting, subscription refills |
| Bulk (kg bags / drums) | Brands doing their own downstream filling, food service |
Fill weight, sachet material and shelf-life target are decided together, because they affect each other, and the minimum order quantity depends on which combination you choose.
What matters when formulating instant tea powder?
Tea premixes live or die on colour and astringency. The tea base must brew to the expected shade in the cup and carry enough body to stand up to creamer without turning bitter.
- Tea base — black, green, oolong, matcha or barley. Instant tea extract, or a spray-dried infusion, each behave differently.
- Colour in cup — consumers judge tea by shade before taste. Under-coloured teh tarik reads as weak regardless of flavour.
- Astringency control — too much tannin makes the drink harsh, especially once sugar is reduced.
- Creamer ratio — the defining variable in teh tarik and milk tea. Small changes here are very noticeable to local drinkers.
- Matcha handling — matcha is light-sensitive and colour-fugitive; packaging choice affects how long it stays green.
- Cold solubility — iced milk tea and bubble tea bases need to disperse in cold liquid, which usually means agglomeration.
What kinds of instant tea powder can you produce?
The range splits into a few distinct directions. Which one you pick drives the formulation, the price point and the buyer more than the individual flavour does.
| Direction | What sits in it | Who it suits |
|---|---|---|
| Milk tea bases | 3-in-1 milk tea, teh tarik, Thai milk tea, bubble tea powder | The volume category in Malaysia and for beverage chains |
| Pure tea | Black, green, oolong, jasmine, Ceylon, rooibos, barley | Cleaner-label and unsweetened positioning |
| Matcha | Natural and organic matcha | Premium pricing; needs light-protective packaging |
| Flavoured & herbal tea | Citrus, flower, herbal, dandelion, roasted brown rice | Wellness and slimming positioning |
How is instant tea powder manufactured?
Production runs in five stages: raw material intake and checks, dry blending, granulation or agglomeration where the product needs it, filling into the chosen pack, then finished-goods checks before release.
| Stage | What happens | Why it matters to your product |
|---|---|---|
| Raw material intake | Incoming ingredients are checked and their Halal status and documentation verified | A Halal-certified finished product depends on every input being traced, not just the recipe |
| Dry blending | Base powder, creamer, sugar, flavours and actives are weighed and blended to a uniform mix | Blend uniformity decides whether every sachet tastes the same |
| Granulation / agglomeration | Fine particles are bound into larger porous granules | This is what makes a powder sink and dissolve instead of floating and clumping |
| Filling & sealing | Powder is filled to weight into sachets, jars or bulk packs and sealed | Fill weight accuracy and seal integrity drive both cost and shelf life |
| Finished-goods checks | Weight, moisture, appearance, dissolving behaviour and taste are checked before release | Catches the batch that looks fine but will not dissolve in the customer's cup |
Who is instant tea powder usually made for?
Brand owners selling through social commerce and agent networks, health and pharmacy retail, food-service and horeca supply, and exporters who need a Halal-certified origin.
| Channel | What the product usually looks like |
|---|---|
| Social commerce | Milk tea and teh tarik sachets, boxed for trial |
| Bubble tea and beverage chains | Bulk bases for consistent store preparation |
| Agent networks | Slimming and beauty tea positioning |
| Cafe and food service | Teh tarik premix for speed and consistency |
| Export | Halal-certified Malaysian tea premixes |
What shelf life can instant tea powder achieve, and what shortens it?
Shelf life is set by moisture, oxygen, light and heat — in roughly that order for powders. The packaging usually matters as much as the formula, because a good powder in a weak barrier will still harden or go stale.
- Moisture pickup — the main enemy. Sugar and acid both attract water, and a powder that absorbs it will cake into a solid block.
- Light exposure — natural colours and matcha fade in clear packaging long before the product is unsafe.
- Aroma loss — volatile top notes fade first, so an older pack tastes flat rather than spoiled.
In practice this means a foil or metallised laminate for sachets, a good induction seal on jars, and a desiccant where the formula is especially hygroscopic. Clear packaging looks attractive and costs shelf life.
Declared shelf life is confirmed by stability testing on the actual formula in the actual pack, not estimated from the recipe.
How do I start an OEM order for instant tea powder?
Send a brief: the taste or effect you want, target retail price, pack format and rough monthly volume. A reference sample helps more than anything else. From there the sequence is quotation, bench sample, revision, pilot run, then production.
- 1. Brief — what it should taste like, who buys it, target price, format
- 2. Quotation — indicative costing against that brief
- 3. Sample — bench sample for you to taste and revise
- 4. Pilot — a small run to confirm the formula behaves on the line
- 5. Production — full run, packed to your artwork
The first bench sample is free, made to your brief rather than pulled from a shelf. Timelines depend on ingredient lead times and the complexity of the formula, and are confirmed with your quotation.
Where is this manufactured, and under what certification?
At D&O Nutraceutical Manufacturing Sdn. Bhd. in Lahat, Perak, Malaysia — six factory units certified Halal by JAKIM (MS 1500), GMP to MS 1514:2022 (SIRIM QAS, cert. GMP 00203), HACCP to MS 1480:2019 (SIRIM QAS, cert. HACCP 00425), ISO 22000 (SIRIM QAS, cert. FSMS 00229) and MeSTI (Ministry of Health, cert. ME0523069-0/1).
The plant is outside Ipoh, between Kuala Lumpur and Penang, with road access to both Port Klang and Penang Port for export. Four units are used for production and two for packing and assembly, 4,000 sq ft each.
D&O is the powder functional food manufacturer of ORIZI Group. Liquid and ready-to-drink formats are made by Nutrizens Wellness Sdn. Bhd.; cosmetics, skincare and personal care by Dr Orizi; medical devices by Skyler and Imedify.
Certificates and their certified scope are supplied on request. JAKIM Halal certification is verifiable in the MYeHALAL directory, MeSTI in the Ministry of Health FoSIM system, and the GMP, HACCP and ISO 22000 certificates with SIRIM QAS International. The MS standards themselves are published by Standards Malaysia, and ISO 22000 by ISO.
Frequently asked questions
- Can you make an authentic teh tarik premix?
- Yes — and it is one of the most requested products. The work is in the creamer-to-tea ratio and the colour target rather than in exotic ingredients.
- Can you do bubble tea bases?
- Yes. Bubble tea bases are usually formulated for cold preparation and higher concentration, since they are diluted with ice and milk in store.
- Is matcha available Halal certified?
- Matcha itself is a ground green tea and is not inherently an issue. The attention goes to what is blended with it — creamers, emulsifiers and flavour carriers.
- Can you produce sugar-free tea premixes?
- Yes. Because tea has less inherent body than coffee or chocolate, removing sugar is more noticeable, so sugar-free tea usually needs more sample rounds.
Get a Free Sample of Your Own Product
Tell us what you want to make — the taste or effect, your target retail price, the pack format and rough monthly volume. We come back with a costing and a free bench sample made to your brief, not a stock product. Halal OEM manufacturing in Perak, Malaysia, in sachet, stick pack, jar or bulk.
JAKIM Halal · GMP MS 1514 · HACCP MS 1480 · ISO 22000 · MeSTI certified