Kava, scientifically known as Piper methysticum, is a plant native to the Pacific Islands.
Noble Kava: The highest variety of Kava strains that are known for delivering a pleasant experience can be broadly classified, with noble kavas being the most frequently enjoyed varieties.
Waka: The kava plant's lateral roots typically boast a richer concentration of kavalactones than any other part of the plant.
Lewena: Refers to the stump of the kava plant. Though not a specific category for kava's effects, it is frequently linked to the high-quality Noble varieties.
Bilo: a small drinking cup traditionally made from a half coconut shell commonly used for the consumption of kava in many Pacific Island cultures.
Tanoa: a large, traditional wooden bowl, holds great significance in the Pacific Island cultures of Fiji, Samoa, and Tonga, where it is utilized to mix and serve kava. This bowl is central to traditional kava ceremonies, embodying an essential element of the cultural and social life within these communities.
Bula: A Fijian greeting, often used when sharing kava, meaning "life" or "good health".
Kava Ceremony: A social and cultural practice, often held in Pacific Island communities, where kava is prepared, shared, and consumed as part of a gathering. It symbolises friendship, respect, and unity. These ceremonies are an integral part of Pacific Island cultures.
Kavalactones: The natural compounds found in kava root that contribute to the plant's signature effects. They are often associated with the calming and relaxing qualities of the kava beverage.
Kneading: The process of extracting kava's compounds by manually massaging the kava root or powder in water. This technique helps release the natural properties of the kava root into the water, making it ready for consumption.
Straining: The method of filtering the kava drink by separating the liquid from the solid root material. This is typically done using a fine mesh or cloth, ensuring a smooth, drinkable beverage.