Brew Dr. Kombucha Revenue and Competitors

Brew Dr. Kombucha is produced entirely in-house, leaf to bottle. After we brew our recipes of organic tea and dried herbs, roots and fruits, it takes about two weeks to complete the probiotic fermentation process. Our attention to quality at the beginning of the process means we don't need to add any flavors or juices at the end. Our flavors stand on their own, balancing the right levels of sweet and sour that make well-made, traditional kombucha so interesting. We are proud of our commitment to using only whole, organic ingredients with no added nonsense. Every bottle of 100% raw Brew Dr. Kombucha hosts billions of naturally occurring probiotics including beneficial bacteria, yeasts, and organic acids. Townshend's Tea Company started in 2006 with the idea of serving great teas in a casual teahouse setting. Over the years, the effort of presenting the wide world of tea to our guests has expanded the Townshend's collection to over 120 tea offerings, including classic teas, rare varieties, chai latte recipes made from scratch, authentic Taiwanese bubble tea, and an herbal apothecary line. In 2008 we began making kombucha in the kitchens of our then two teahouses, giving it the name Brew Dr. Kombucha. It was only natural for us to choose some of the same great tea blends we had developed for service at our teahouses and ferment those into kombucha. It turns out that approach is unique, as the majority of commercially available kombucha is flavored with juice at the time of bottling. Our flavor profiles come from our attention to the quality and formulation of the organic tea and botanicals we use, creating a difference you can taste. Today we operate eight teahouses and our organic 100% raw kombucha is distributed across the US and Canada. We have stayed true to our roots as a tea company, using high-quality organic tea in every batch. We hope youll agree our no shortcuts approach is worth the effort.