Kava is the ground root and basal stems of the piper mithisticum (intoxicating peper) plant. While there are wild strains of Kava, only those that have been selectively bred over thousands of years are consumed, known as Noble Kava. It grows in the tropical regions of the south pacific islands of Micronesia, Polynesia, and Melanesia. Traditionally, Kava was prepared by masticating the root and combining the resulting mash with coconut water in a bowl (tanoa). The resulting beverage was reserved for Kings and important ceremonies.
This is only part of the story though. No one can say for certain where Kava originated. However, the island of Vanuatu is said to be the birthplace of Kava. Around the islands it’s known as many different names; ʻawa (Hawaiʻi), ʻava (Samoa), yaqona (Fiji), sakau (Pohnpei) ,and malok or malogu (parts of Vanuatu). Todays’ piper methysticum is the result of millennia of selective breeding, as the Kava plant can only reproduce through reproduction of stem cuttings. Hundreds of generations have selectively bred the wild piper wichmanii over thousands of years, sharing the roots with their friends and neighbors, and bringing the plant to new islands to create the piper methysticum of today.
In our preparation, Fijian lateral roots (waka) and stump (lawena) are combined and hand filtered and pressed using a special cloth., the same process used for thousand of years.
What should I expect?
“A massage in a coconut shell” -Alva Caple founder.
When you first try Kava you’ll probably notice a slight numbness on the tongue and mouth. You may notice a lowering of inhibitions, followed by muscle relaxation and a sense of well-being. The Kavalactones act directly limbic system, leading to relaxation without clouding mental acuity. Kava is known as the miracle cure for anxiety.
For some first time consumers the effects can be rather mild. Fortunately, Kava has a reverse tolerance. As your body begins to recognize the kava the effects are more pronounced . The more often you drink the less you need!