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Kombucha Town launches new flavors

Gold Light, Green Jasmine, Loco and Blueberry White Available at Haggen, Co-op and more

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BELLINGHAM, Washington – Local microbrewery Kombucha Town announces the release of four new kombucha blends: Gold Light, Green Jasmine, Loco and Blueberry White.

All four new kombucha blends are sold in 16 oz. cans as a non-alcoholic beverage. Cans are available at Terra Organica, all Haggen stores in Whatcom and Skagit counties and at both locations of the Community Food Co-op in Bellingham.

Select blends will also be available on tap on a rotating basis at the Kombucha Town brewery and at several locations including Mt. Baker Ski Area, The Green Frog, Brandywine Kitchen, Elizabeth Station and Greene’s Corner in Whatcom County, and The Woolley Market in Skagit County. 

The Gold Light blend is brewed with Ceylon black tea mixed with house-made West African ginger ale, the Green Jasmine blend is brewed with jasmine green tea, the Loco blend is brewed with Amazonian guayusa (mint) tea and the Blueberry White blend is brewed with white tea mixed with all-natural blueberry juice. The teas are all organic and fair-trade.

The new blends will be offered alongside Kombucha Town’s original products: the “Signature” Ceylon black tea kombucha and the “Gold” black tea and ginger kombucha. You must be over 21 years of age to purchase the Signature and Gold products.

For more information, contact Chris McCoy at 360-224-2974 or chris@kombuchatown.com. The brewery, 1155 N. State St. Suite #603, is open 3 p.m. to 6 p.m. Monday through Friday in The Herald Building in downtown Bellingham.

A Taste of Culture

Ever imagined a land where the Kombucha flows like water?  You are not the first.  Its refreshing tang has long since kept Kombucha coinsures dreaming of such a world –but for how long exactly?  The wisdom of Kombucha has been offering wellbeing and vitality in small villages across Asia and Europe for thousands of years.  The origin of Kombucha is frequently debated; however most agree that it began around 221 BC in the Chinese Tsin dynasty [1].   

Legends depict Samurai warriors crossing the battlefield with flasks filled with Kombucha as a cure for all ailments.  Even more incentive for you to take Kombucha with you on your next ascent, ride, or your daily commute –Kombucha will “tea” up the day for you.  It soon spread throughout Europe and from there ultimately flourishing to the health-conscious hippy localities of the 70’s [2]

Since it’s origin, Kombucha has been prepared in homes –adding to the mystery of this flavorsome brew.  During WWII, with sugar and tea rationed, the production of Kombucha began to slow, as the resources necessary were not easily accessible.  Nevertheless Kombucha endured, as its deeply rooted “culture” never totally disappeared.    

After WWII the Russians were concerned with an increase in cancer rates, believing the culprit to be the pollutants of industrialization.  Two of the many regions examined were seen to be practically cancer free.  Further research discovered that individuals in both these districts had been drinking Kombucha since the Czar introduced it hundreds of year’s prior.  This investigation was terminated, as Stalin doubted the mysterious brew 2

So what’s with this culture craze?  It wasn’t until around 2000 when the concept of commercial Kombucha gained real momentum in the U.S.  This is primarily due to the esteemed health benefits linked with Kombucha consumption–propelled by its claimed curative properties and rather mystical appeal.  Health claims range from aiding with digestion, improving skin and hair, reducing inflammation, to curing cancer [3].  Not much scientific research has been done to justify these claims, however many people will attest to its medicinal properties.  Its growing popularity aligns with probiotic and detox trends, along with consumer desires for traditional remedies [4]

What’s in the name?  The name itself – Kombucha, is one that is difficult to pronounce, let alone remember. For starters “cha’” in Chinese translates to tea, which is the basis of Kombucha.  There are a variety of ideas behind the source of “kombu”, however it is supposed that Dr. Kombu, a Korean doctor, brought this fermented tea to Japanese Emperor Inyoko to cure his many illnesses.  The literal translation is Dr. Kombu’s tea [5].  Even the name itself holds history –so grab yourself a glass of this culture, and appreciate the benefits the ancestors speak of. 

Remember that land where the Kombucha flows like water –it exists.  At Kombucha Town this is the reality.  Come take a look, and get a sense of what our ancestors were so crazy about.  Kombucha sustained cultures all around the world for thousands of years; let it impart its goodness on you.  Perhaps you too will catch the culture craze. 

[1] Kombucha History - NaturalKombucha.com. (n.d.). Retrieved July 23, 2014, from http://www.naturalkombucha.com/kombucha-history.htm

[2] Kombucha’s Protection Against Radiation: Anecdotes, Legends & Science. (n.d.). Kombucha Kamp. Retrieved from http://www.kombuchakamp.com/2011/03/kombucha-tea-radiation-prevention-and-cancer-treatments.html

[3] Kombucha’s Raw Power. (n.d.). Fresh Cup Magazine. Retrieved from http://www.freshcup.com/raw-power

[4] Helm, J., & contributor, R. D. msnbc com. (n.d.). Trendy fizzy drink is mushrooming. msnbc.com. Retrieved July 23, 2014, from http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/

[5] Kombucha: Myths vs. Truths | Phoenix Helix. (n.d.). Retrieved July 6, 2014, from http://www.phoenixhelix.com/2013/03/25/kombucha-myths-vs-truths/