Preparation & Storage

Traditional Preparation Methods

Kava preparation has remained unchanged for millennia across the Pacific islands. The traditional method transforms dried roots into a rich, creamy liquid with characteristic golden-brown colours that vary by cultivar.

Traditional Grind Preparation

The classic method takes about 10 minutes and connects you to thousands of years of Pacific tradition.

What you’ll need:

• 35-40g traditional powder (about 1/3 cup)
• Strainer bag (essential for filtering fibres)
• 500-600ml water at room temperature or slightly warm

The process:

1. Place powder in your strainer bag and submerge in water
2. Knead firmly for 5-10 minutes – this mechanical action releases the active compounds
3. Squeeze out all liquid from the bag
4. The resulting liquid should have a creamy, opaque appearance

Alternative blender method: Blend powder with cold water for 3-4 minutes, then strain through bag. Faster but may produce a slightly different texture.

Instant Kava Preparation

Our instant kava is dehydrated juice, not ground root, making preparation remarkably simple.

What you’ll need:

• 5-7g instant powder (1-2 teaspoons)
• 200ml water or juice

Simply stir and ready – no straining required. The powder creates a smooth suspension without fibres or sediment.

Preparation Tips

Water temperature: Room temperature to body temperature works best. Never use hot water as it can affect the delicate compounds.

Ratios: The standard is 1:15 (1g kava to 15ml water) but adjust to preference. Stronger preparations use less water, lighter ones use more.

Second wash: You can add fresh water to used grounds for a weaker second extraction. Research shows the first wash extracts about 50% of available compounds, the second adds another 15%.

Storage Guidelines

Proper storage preserves the fresh characteristics that distinguish quality kava:

Keep sealed: Once opened, transfer to an airtight container immediately. Exposure to air causes oxidation.

Cool and dark: Store in a cupboard away from heat and light. Refrigeration can extend freshness but isn’t necessary if consumed within a few months.

Avoid moisture: Keep powder completely dry. Even small amounts of moisture can cause degradation.

Shelf life: Properly stored, our kava maintains peak quality for 12-18 months from processing date.

Working with Kava

Both traditional and instant kava produce liquids with distinctive natural colours – from pale gold through caramel to deep chocolate brown, depending on the cultivar. These organic pigments make kava particularly interesting for textile and artistic applications.

For working with fabrics, both forms perform well. Instant dissolves cleanly without residue, making it convenient for precise colour work. Traditional grind, with its fuller texture and suspended particles, can create more complex, layered tones on natural fibres.

Quality You Can Trust

Every batch from the Kava Society comes with:

• Single cultivars from regions optimal for each variety
• Harvested to order – never old village stock
• Meticulously peeled and washed roots
• Temperature-controlled drying within hours
• Vacuum-sealed or nitrogen-flushed packaging
• UHPLC laboratory analysis (superior to standard HPLC)

The difference is visible immediately – fresh, vibrant colours and clean, nutty aromas that indicate extreme purity and proper processing.

For detailed information about different kava forms and their characteristics, see our Traditional vs Instant guide. For specific cultivar profiles and their unique properties, explore our product range.