Our Story

A journey of tea and kombucha

A Tea Company First

I started Townshend’s Tea Company 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 seven 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 you’ll agree our no shortcuts approach is worth the effort.

Cheers!
Matt Thomas, Founder & CEO

Authenticity

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 (acetic acid, lactic acid, gluconic acid, glucuronic acid and propionic acid). Visit our Frequently Asked Questions page to learn more.

Sustainability

We believe in having as little impact on our natural environment as possible. Here are our current sustainability practices:

  • Supporting Ecology in Classrooms and Outdoors (ECO):  ECO is an Oregon non-profit that provides hands-on science enrichment programs to elementary schools.
  • Fueled by Biofuel: We power our delivery fleet with fuel made locally and sustainably by SeQuential Biofuels.
  • Renewable energy: We use renewable power at our teahouses and kombucha brewery.
  • Responsible waste disposal: We compost all compostable byproducts including tea leaves, SCOBYs and paper towels in our teahouses and Brew Dr. Kombucha brewery. We’re diligent about recycling everything that can be recycled.
  • Toxic Prevention: We utilize non-toxic and biodegradable cleaning products.