Types and Forms of Kava

Introduction and Our Experience

Kava was originally drunk fresh ("green"), immediately after harvest, and this practice continues in its birthplace, Vanuatu. However, green kava spoils quickly unless frozen, and preparing it from freshly dug roots can be labour-intensive. Outside traditional villages in Vanuatu, people rely on more modern forms of kava, predominantly dried kava.

Unfortunately, kava processing can diminish its natural aromas, taste, and character, especially when not properly cleaned or dried in an uncontrolled environment. From the early days of our Auckland University Kava Society, we were struck by the significant quality difference between green kava in Vanuatu and the kava powders available in New Zealand and globally. To put it simply, it was like the difference between freshly squeezed juice from freshly harvested fruits versus juice made from old, spoiled fruits left to dry on the counter and then crushed into powder, only to be mixed again with water. This wasn't perhaps too surprising considering the poor quality control and processing methods prevalent in the industry (with much of the kava being poorly cleaned, poorly dried on rooftops, and crushed in non-food-grade environments). We were convinced it was possible to do better than that.

Our mission thus became to collaborate with partners in Vanuatu to develop methods for turning freshly harvested green kava into powders that retain far more of the freshness, aroma, and character of green kava than any powders on the market. It's been a challenging journey, but we believe our kava products are now as close to freshly harvested green kava as modern technology allows (you can read more about our process here).

We offer our kava in two forms: traditional ground powder and instant kava. Below, we provide detailed descriptions of these forms, as well as two other forms we used to offer but no longer carry, described here for educational purposes.

Note: In New Zealand, kava can only be sold as food in two forms: as dried or fresh kava root, or as a beverage prepared by cold water suspension without chemical solvents. We fully support this approach. All our products consist solely of dried kava root — we do not sell chemical kava extracts or concentrated supplements, which are not equivalent to traditional kava.

Forms of Kava

Traditional Grind Kava — The classic form of kava roots. Great for those who appreciate the traditional way of preparing kava. Our kava roots are always processed directly from freshly harvested, carefully cleaned and peeled roots that are then dried in a controlled environment to preserve as much of the fresh kava's taste, aroma, and character as possible. After drying, the roots are ground into a medium-grind powder. Kava root contains insoluble, woody fibres (known in Vanuatu as makas) that are traditionally removed before consumption. As this powder includes those coarse root fibres, it must be strained prior to drinking. Check out our kava preparation page for more details.

Instant Kava — A fantastic option for beginners, those who prefer to skip traditional preparation, and seasoned drinkers looking for convenience. Like our traditional grind, instant kava is made from freshly harvested kava roots and contains one ingredient: dried kava root. The difference is that the hard fibres are separated before drying, and the remaining portion of the root is milled into an ultra-fine powder, so there's no need to strain. The result is an incredibly smooth powder that can be mixed directly with water—no straining or kneading necessary. Instant kava is more expensive than traditional grind due to the additional care involved, but it offers a remarkable combination of smoothness and convenience.

Ready-to-Drink Kava — As the name suggests, this form is simply pre-made kava that can be enjoyed without any additional preparation—the most convenient form of kava. We used to sell shelf-stable, ready-to-drink kava made from either fresh (green) roots or from our dry powders. Unfortunately, due to the COVID-19 pandemic and logistical challenges involved with sourcing green kava, we suspended production of our bottled kava in early 2020. Currently, the only way to buy ready-to-drink (though no longer shelf-stable) pure kava in New Zealand is to order from our friends at the Four Shells Kava Lounge in Auckland.

Micronised Kava — As noted above, kava root contains insoluble, woody fibres (makas) that are traditionally removed before consumption. With traditional grind, this is done by straining; with instant kava, the fibres are separated before drying. Micronised kava takes a different approach: the dried root is simply ground so finely that the fibres become small enough to theoretically drink without straining. However, you're still consuming a significant amount of indigestible fibre, which many people find hard on the stomach. For this reason, we've chosen not to offer micronised kava. We understand the vast majority of people could enjoy small amounts without any discomfort, but for a small minority (many of whom were first-time users attracted by the lower price and convenience) it was causing issues and ultimately affecting their experience with kava.

Pictured above: sachets with our famous instant kava 

Types of Kava

Kava has been enjoyed across the Pacific for over 3,000 years as a traditional drink of peace and community. There are many different kava cultivars, each with its own unique combination of kavalactones (expressed in simplified form as the kava chemotype). Together with factors like preparation method and potency, a cultivar's chemotype determines its character. We can loosely differentiate between three broad types:

Heady/Quick Acting — Cultivars with higher concentrations of kavain and yangonin (mostly those with numbers 4 and 3 closer to the left of their chemotype) are traditionally described as having a more cerebral, uplifting character. These cultivars are often favoured for daytime (late afternoon) drinking and social gatherings, as they're associated with mental clarity and conversation. Heady kavas are generally quick-acting with a relatively short duration—popular for focused sessions and creative work.

Our favourite heady kavas: Kelai and Palarasul

Heavy — Cultivars with higher concentrations of dihydrokavain, dihydromethysticin, and methysticin (those with 2, 6, and 5 closer to the left—with 2 and 6 being far more desirable than 5) are traditionally described as "heavier." These are known for a more grounding, full-bodied character that Pacific Islanders often describe as affecting the body more than the mind. Heavy kavas typically have a slower onset, longer duration, and slightly more bitter taste. Traditionally favoured for evening drinking and unwinding after physical work.

Our favourite heavy kava: Borogoru

Balanced — Balanced cultivars sit between heady and heavy, offering a versatile character that suits various occasions. These are the most popular kavas and often recommended as a starting point—their well-rounded profile makes them approachable for beginners while remaining satisfying for experienced drinkers exploring the full spectrum of kava character.

Our favourite balanced kavas: Pacific Elixir, Instant Green, and Melo Melo