This as-told-to essay is based on a conversation with Natalie Chiu, 36, the cofounder of Saicho. Her words have been edited for length and clarity.
I’ve always liked going out for good food, but when wine pairings were involved, I felt second-class because of my alcohol intolerance.
I would order juice or a glass of water instead. I felt like I was missing out on a big part of that dining experience.
It changed when I met my husband, Charlie. For our first date, we celebrated our birthdays together at a fine-dining restaurant in London. He loves having drinks, so I wanted to give wine pairings a second chance.
I couldn’t even finish the first glass because my face was already so red. I felt embarrassed about having to push myself into doing something I wasn’t comfortable with just to feel included.
Something triggered me after that first date. I realized that there must be something I could do. That was how the idea for Saicho, our sparkling tea business, was born.
Balancing school, work, and my own business
I grew up in Hong Kong. My dad worked in the fragrance industry, and he would bring home perfume samples. It piqued my curiosity from an early age. I was invested in the idea of creating something for someone to use.
Eventually, my dad introduced me to the role of a flavorist. Through our conversations, I became interested in creating flavors and learning about how we interact with them.
In 2008, at 18, I moved to the UK to study food science. Staying there long-term was never on my mind. I planned to complete my studies and go back home. But four years later, I was offered the opportunity to pursue a Ph.D. in flavor chemistry and decided to take it on.
I met Charlie while finishing my studies — and together, we began building what would become our company.
After graduating, I took a postdoctoral research position, but developed drink concepts for our company on evenings and weekends. In 2018, we won £5,000 from an entrepreneurial competition at the university with our business idea.
That same year, Charlie and I got married, and I started a full-time role as an open innovation lead at a food company. At the same time, I continued building the business with Charlie in my free hours — unpaid — investing about £25,000 of our savings, along with the competition winnings, into Saicho.
In our first year, we made about £45,000 and started trading in 2019. My husband went full-time with the business a lot earlier than I did. I reached a point where it was occupying my mind completely, and I needed to fully commit.
Last year, I handed in my notice. It was a great feeling to be able to give the project my full attention. At the same time, it was scary because there was less security.
I saw the momentum with the business and realized I had to take the chance. Since we’d already had a gradual start, the transition was easier.
Partners in business and in life
My husband and I have very different personalities. But we’re also both scientists, so we embrace different ways of thinking. It worked really well for the two of us as partners and eventually, co-owners because we know each other’s strengths and weaknesses.
Managing the company together has strengthened our relationship. We can better understand each other’s pressures because we share experiences. It’s really difficult not to talk about the business, but as long as we’re both willing to discuss it, it makes for a healthy relationship. We’re able to solve things much quicker that way.
Our personal and working lives will always be intertwined, and we’re both happy with that.
Building a different dream
My husband and I had a lot of self-doubt when we started the company. Sparkling tea is still a relatively new concept. We spent time educating people in the beginning. There was a lot of pushing down doors.
We would show up at restaurants and give out samples, not knowing what people would feel. I learned to embrace that we could face rejection. I told myself there’s also a chance that someone will say, “Yes, that’s great.”
Five years since launching, our team has grown from just the two of us to 24 employees. The drinks are available in Michelin-starred restaurants.
Life took me in a different direction. I didn’t become a flavorist, but I have been able to create products that people can experience. That has been one of the most rewarding things.
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