Our Story
A kava sampling session (University of Auckland, 2016).
Early Days
In 2011, while conducting doctoral research in Polynesia, two of our founders came across ancient kava plants in the forest on an island where missionaries had long suppressed traditional practices like kava use. Interestingly, one of their local friends had previously taken a stem from these ancient plants to his garden, where he successfully grew a new, small plant. They harvested and enjoyed it together, experiencing unparalleled peace and mental clarity. Intrigued, they started studying the science and history behind the plant. They also began regularly enjoying it with local friends. To avoid depleting the scarce, rare cultivars still growing in the ancient forest, they used dry powdered kava from another island. Though the quality wasn't as high as the fresh plant, it was still a favorable alternative to alcohol. Inspired by kava's tranquil yet clear-minded effects, they were motivated to continue its use in New Zealand.
After several months of experimenting with locally available varieties and preparation methods they introduced the plant to a couple of friends and colleagues at the University of Auckland as an attractive alternative to alcohol and a pleasant after-work drink. We started meeting once or twice a week to drink our favourite kavas, try new cultivars or products, engage in spirited discussions about anything from politics to movies to sports, eat light snacks and generally have a good time.
One of our informal sessions on campus circa 2012 (University of Auckland)
A quick after-work session at the Auckland University of Technology in 2014
Auckland University Kava Appreciation Society
With time, our kava sessions started attracting more and more people from a wide range of backgrounds. Soon the informal University of Auckland Kava Appreciation Society was created with the aims of sampling new kava varieties, discovering some of the world's finest kavas and learning about the plant itself and the fascinating kava culture. For the sake of simplicity, after some discussion we decided to shorten our name to “the Kava Society”. In October 2014 we created the first version of this website to promote sound knowledge about kava and some of the best kavas from around the Pacific.
After sampling hundreds of different kavas both in New Zealand and around the Pacific, we acquired a good knowledge about distinct kava cultivars and products. We also became much more aware of the issues of kava quality, purity and nobility (you can read more about these matters in our About Kava section). As none of the existing New Zealand kava suppliers could meet our requirements for kava's quality, as well as diversity of kava types and forms, by 2013 we decided to travel to the islands, build connections with trustworthy and highly skilled suppliers and source all of our kavas directly from their places of origin. We also began to regularly test and analyse our kava to ensure that we only consume the finest, pure and noble roots with the most desirable effects.
A local kava plant expert working for our Vanuatu partners.
Processing of freshly harvested kava at a certified food grade facility
Automatic packaging of freshly dried kava powder
Quest for Better Kava
Our the research work has allowed us to gain a much better understanding of, and the appreciation for, the traditional determinants of kava quality. Historically, kava was consumed as fresh as possible, with a lot of attention dedicated to cleaning, peeling and meticulously preparing the plants. Traditionally, drinkers appreciated the unique features of specific kava cultivars and consciously selected the most desirable ones. This is still how kava is approached and consumed in Vanuatu. And these are the principles that have guided us in our quest for high quality kava.
We embarked on a journey to not just buy existing products, but to work with like-minded partners In Vanuatu in order to develop kava products of unprecedentedly high quality. By high quality we mean kava that isn’t just well-cleaned, safe and consistent. We mean kava that is as close as possible in taste, aroma and effects to the freshly harvested kava on the islands. It’s been a long process and one that would never succeed without the skill, determination, investment and passion displayed by our Vanuatu partners, but the results speak for themselves. We have ended up with the finest shelf-stable kava that modern technology can deliver. You can read more about all the steps that go into making our kava here.
Our online shop
Initially, we only wanted to import kava for our own use. However, as an increasing number of both new and experienced kava drinkers had tried or heard of our kava, we started to receive numerous requests from people looking for high-quality noble kava. In response to the growing demand and fantastic feedback, in early 2014 we decided to add a small online shop to our Society's website. In 2018, order to facilitate its management and in light of the growing number of loyal customers, we established The Kava Society Limited as the entity in charge the shop and other commercial activities.
The experience with running our shop has made us firmly believe that that making pure, high quality and noble kavas available for easy purchase is the best ways of promoting the plant and the culture of its consumption. To put it simply, those who try our kava discover for themselves that properly prepared, great kava does what it is famous for. While just like any other food product, kava might not be for everyone, the chances that one finds kava enjoyable are dramatically increased when they drink high-quality kava made from the most desirable cultivars, as opposed to weak, impure or otherwise unsatisfactory kava.
From campus sessions to kava events and outreach
As many of our founding members graduated from the University of Auckland or moved to work at other academic institutions, around 2018 our meetings on campus became less frequent. Instead, we started organising informal kava sessions and pop-up events around Auckland together. Our smaller group of core members started more attention to kava research and advocacy (as opposed to just kava drinking ;).
In addition to organising various social events, we shifted our focus to providing accurate information about kava and its uses, supporting kava-related research projects, and to promoting responsible kava consumption in New Zealand and beyond. We have organised and co-organised a number of workshops and seminars on kava, as well as contributed to kava publications and responded to numerous media and scholarly enquiries related to kava science, economics and industry.
Pop up kava bar in Central Auckland, circa 2018
Four Shells Kava Lounge
In 2019 we co-founded Auckland City’s first kava bar (the now rather famous Four Shells Kava Lounge) in Central Auckland (Victoria Park Market). The kava lounge is owned and managed as a separate business by two of our co-owners, Anau Mesui and Todd Henry.
Even though it is formally a separate business, we are naturally closely linked and the kava lounge is our primary physical retail outlet in Auckland, as well as the place for hosting all new product launches and other Kava Society-related events.
We hope our website will help you to learn about kava and find answers to some of the frequently asked questions . If you have any question or would like to try some kava with us, please feel free to contact us.
Anau Mesui and Todd Henry, two of our co-owners, photographed at the Four Shells Kava Lounge in Auckland.
Four Shells Kava Lounge in Auckland.