PHI Products
Products for consumers
Herbal tea, functional beverages, functional food, and botanical wellness — developed through scientific product development.
Product catalogue →Natural Product Innovation Company
Transforming Indonesian natural resources through science and innovation
From Indonesian nature, through science, into innovation. PHI develops products, ingredients, and technologies built on Indonesian natural resources.
Who is PHI
Not a conventional herbal company
Pajajaran Herba Indonesia is an innovation-based company that develops and commercialises products, ingredients, and technologies built on Indonesian natural resources.
PHI was founded on a conviction: Indonesian natural wealth cannot simply be harvested and sold as raw material. That potential has to be transformed into knowledge, technology, products, and economic value.
"Herba" remains part of who we are, but our business is not confined to herbal products alone.
Three core businesses
Products · Ingredients · Innovation
Three lines standing on one foundation: science and Indonesian natural resources.
PHI Ingredients
Value-added materials for industry
Botanical materials, extracts, functional ingredients, and fermented ingredients for formulators and manufacturers.
Ingredient catalogue →PHI Innovation
R&D and technology
Formulation, fermentation technology, natural product biotechnology, scientific validation, technology transfer, and co-development.
Innovation portfolio →Featured innovation
Ramie: one plant, many products
Ramie (Boehmeria nivea) has long been known as a fibre crop. PHI reads it as a multi-purpose bioresource — leaves that used to be harvest residue become tea, fermented beverages, and functional ingredients.
Natural Product Biotechnology Commercial
Ramie Valorisation Platform
Re-reading Boehmeria nivea as a multi-purpose bioresource: one plant yielding tea, fermented beverages, functional fibre, and bioactive materials.
Fermentation Technology Commercial
Controlled Fermentation Technology
Strain maintenance, parameter setting, and a measurable fermentation end point — the basis of PHI’s kombucha and fermented tea lines.
Featured products
Developed with science, not just blended
Every PHI product carries the same complete story: what it comes from, how it is processed, and on what basis.
PHI OriginalResearch-Based
Rami Leaf Tea
Boehmeria nivea
A science-based botanical tea from Boehmeria nivea
Selected ramie leaves, dried under controlled temperature
View product →PHI OriginalFermentation Technology
Rami Fermented Black Tea
Boehmeria nivea
Ramie leaf allowed to change, under control
Controlled fermentation, a darker and rounder character
View product →PHI OriginalFermentation Technology
Kombucha Rami
Boehmeria nivea
Fermentation on a ramie leaf tea base
Built on ramie tea, not ordinary black tea
View product →Science behind the product
Active compounds, process, and evidence
The PHI approach rests on four steps that cannot be skipped: material characterisation, process control, testing, and standardisation.
Claims we cannot show data for are not used. What has not been tested is described as untested. That posture is what separates research-based products from products that merely sound scientific.
From Indonesian resources
Plant → Farmer → Science → Processing → Product → Market
The PHI value chain starts in the field, not in the factory. Every link has its own standard and its own owner.
- 01
Plant
Choosing the species and plant part that carry value, not the one that is easiest to get.
- 02
Farmer
Quality and price agreed up front, so material standards are not a one-sided burden.
- 03
Science
Material characterisation and parameter setting before anything is formulated.
- 04
Processing
Processing with locked parameters, recorded per batch.
- 05
Product
Finished consumer products or value-added materials for industry.
- 06
Market
Retail, HORECA, industry, and export markets.
Sustainable impact
Sustainability as the business model, not an appendix
Biomass that is currently discarded is raw material nobody has read yet. That is where sustainability and margin meet.
- 120farmers
- 2027 partner farmer target
- 60%
- 2027 leaf biomass utilisation target
- 4categories
- Active product categories
- 6materials
- Materials ready for sampling
Quality and price agreed up front, not seasonal buying.
The share of leaf that enters a product instead of returning to the field as residue.
Herbal tea, functional beverage, functional food, botanical wellness.
Available for specification and sample requests from industrial buyers.
Ecosystem
Our partners
Natural product innovation cannot be done alone. PHI builds an ecosystem with academia, industry, government, farmers, and communities.
Universitas Padjadjaran
PHI’s scientific roots. The founder is a lecturer-researcher at Unpad’s Faculty of Mathematics and Natural Sciences, where PHI’s research-to-product path began.
Industry partners
Open for discussionFood, beverage, cosmetics, and supplement manufacturers needing natural materials at a fixed specification. Open for discussion.
Research partners
Open for discussionUniversities and research institutions for joint research, validation, and co-development. Open for discussion.
Farmer groups
Open for discussionRaw material suppliers under agreed quality and price terms. Open for discussion.
Government programmes
Open for discussionResearch commercialisation, SME development, and natural material supply chain programmes. Open for discussion.
Strategic partners and investors
Open for discussionFor production capacity and product portfolio expansion. Open for discussion.
Let's collaborate
Build the future of natural products with PHI
Product development, joint research, ingredient supply, technology transfer, or strategic partnership — it starts with one conversation.
Knowledge
Stories of research, process, and natural materials
The PHI site is built as a knowledge platform, not merely a catalogue.
Science & Innovation
The ramie leaves left in the field
Ramie is grown for fibre. Its leaves, far greater in mass, mostly never leave the field.
18 August 2026 · 6 min read
Science & Innovation
Stopping fermentation at the same point
Starting a fermentation is easy. Stopping it in the same place every time is not.
29 July 2026 · 5 min read
Research Stories
From research to product: the part rarely told
The distance between a promising research result and a sellable product is far longer than it looks from outside.
8 July 2026 · 7 min read