While kava is enjoyed for its relaxing and socializing effects, its taste can be challenging for newbies. Some describe it as earthy, while others say it tastes like dirt.
But there’s a reason for its unique flavor – it’s from the Earth!
Kava is a large shrub-like plant native to the Pacific Islands. It is grown to adulthood (about 3-5 years) and then harvested to the roots. The roots are separated from the rest of the plant and dried out to be turned into powder. This powder is used to make the kava beverage. It’s steeped in water and massaged to release its earthy goodness.
So it’s no wonder its taste is so unique; it comes from the part of the plant that has grown in the ground.
The traditional method of making kava is deeply rooted in the cultural practices of the Pacific Islanders, who have used kava for centuries in ceremonies and social gatherings. While we love and value the traditions of kava at Kavahana, we recognize the process is involved and takes a lot of time to make, which is where kava nectar comes in.
Kava Nectar is made from the dried root juice of the kava plant. This form of instant kava is convenient for making at home, at work, or anywhere you want to enjoy it. The ease of preparation means you can enjoy the benefits of kava more quickly, making it accessible for modern, busy lifestyles.
Like many plant-based beverages, the taste of kava can take some time.
People don’t always like matcha or green tea when they first try it, but over time, they can grow to appreciate the flavor. We consider it a journey of taste, where the initial earthiness gives way to a more nuanced flavor profile that many find soothing and grounding.
To make the taste more palatable, we serve our kava nectar drinks with coconut milk and other flavors, adding a creamy texture while balancing the strong taste. This is especially helpful for first-time users and makes drinking kava more of an experience. The combination with coconut milk adds to the flavor and ties back to traditional practices.
There’s been some debate about mixing kava with anything other than water. Many argue that traditional kava shouldn’t be made with anything else, but historical accounts show that Hawaiian kava has been enjoyed with coconut water for centuries. King Kamehameha, the first king of Hawaii, was known to prepare kava in various ways for different ceremonies, including using coconut water, turmeric, and specific kinds of cane sugar.
One of the most valued aspects of drinking kava is its cultural significance. At Kavahana, we deeply appreciate the rich tradition of kava in community and religious gatherings.
Kava Nectar fosters a relaxing, calm, social atmosphere that enhances connection and community
You’ll experience that when you visit our bar in Santa Monica, California. It’s steep with community gatherings and events. So, don’t let the earthy flavor deter you. Allow yourself time to try different types and flavors. Embrace it, and you might discover a wonderful social and stress-relieving experience. Whether unwinding after a long day or connecting with friends and colleagues, kava nectar offers an opportunity to relax, connect, and enjoy life’s little moments.
