Founder's Story

In 2005, my wife and I moved to Salisbury, Vermont from Portland, Oregon—our home for nine years as my wife Katina pursued medical degrees in Naturopathy, Midwifery, and Acupuncture. During those years in Oregon, I became a brewer for The Lucky Labrador Brewing Co. where I was in the unique position of honing the craft of brewing and fermentation at work, while also learning about functional foods and the governing role of the digestive system from Katina at home. While there I also experienced my first bottle of Kombucha and felt an immediate and noticeable shift - I just felt healthy and balanced - you could say that I caught the kombucha bug then and there. After a little research and learning more about Kombucha, I realized that I had found a way to do what I loved and sustain a healthy lifestyle for myself and my community.

Upon Katina’s completion of her degree in Portland, we moved to Vermont and bought a farmhouse in Salisbury where we set up her practice and I started my on-farm Kombucha “business”. We would take our farmhouse-brewed Kombucha to local farmers’ markets to “test” whether or not people were open to it…and they were! Aqua ViTea was officially launched in 2007 and I was able to grow the company by bringing my friends into the fold and staffing the business with positive-minded people that offered all different skill sets.

Today, Aqua ViTea has moved from our original farm location in Salisbury, and currently employs a team of thirty full-time employees at our Middlebury facility. The operation has scaled up considerably since its early days, and Aqua ViTea now delivers to states across the country. Refusing to compromise on production standards, my team and I still go to extreme lengths to make sure that our product has retained the same quality as our very first batch. I founded this company with a health mission, not a money mission, and I’ve always kept that in mind. We want our product to be a manifestation of healthy values in every sense, and we work hard to make sure it lives up to our standards.

 

 

 

 

Handcrafted in Vermont
Our Vision

One of the first commercial Kombucha brands, Aqua ViTea was born alongside the naturopathic clinic Jeff Weaber co-founded, where the guiding principles for both is to empower individuals to take their well-being into their own hands.

Jeff and team are driven by a world where healthy beverage choices are the norm for everyone in schools, hospitals, stores and homes.

Are we looking for you?

A good company is only as good as the sum of its parts, and our team is a huge part of that equation. If you think you’d fit right in at Aqua ViTea, then check out our current listings and give us a shout!

Team Highlight

Robbie Leeds

Cellar Manager

Favorite AquaViTea Product: Turmeric Sunrise

Favorite Genre of Music: Prog rock and all things funky

What People Don't Know: When I was 5 I was pretty sure I’d grow up to be…A basketball star! But unfortunately I only grew to be 5'5”!!

Our Acts of Sustainability

Regenerative Agriculture

26K lbs.

of tea composted for local agriculture

We compost the nutrient-dense organic green and black tea used in our brewing process, which is used to support local agriculture.

Carbon Neutral Contribution
75K lbs.

of wastewater for renewable energy

Every year we contribute this waste water to an anaerobic digester project that combines cow manure and food waste to create Renewable Natural Gas (RNG) for Middlebury College, one of the nation's first carbon neutral campuses.

Tea Sourcing

Over 575

farmers get paid livable wages across China and India

Our local tea partner of over a decade personally sources our premium, organic tea from tea gardens that pay fair wages to their employees.

Supporting the Rural Economy
90%

of our employees live in rural areas

We support the local rural economy by employing team members from economically underdeveloped areas and we were voted one of the Best Places to Work in Vermont.

Upcycling Alcohol

100ml

of organic alcohol is removed from every bottle of our Kombucha and repurposed

This alcohol is used to support innovations like hand sanitizer initiatives and new beverage development.

Waste Reduction
Up to 35%

of the fills at our Kombucha
fountains utilize reusable glass

Hundreds of our Kombucha fountains are reducing glass waste everyday by offering refillable glass bottles.

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