Fijian (also Tongan, Samoan)
The kava root is dried, then pounded or ground to a fine powder. The powder is placed in a cloth strainer (traditionally a hibiscus-bark cloth) and water is added. The mixture is kneaded and wrung through the cloth into a tanoa (large wooden bowl). The resulting liquid is murky grey-brown, earthy-tasting, and produces a numbing sensation on the tongue within seconds. Kava is served in a bilo (coconut shell cup) and drunk in a single gulp. The ceremony — who serves, who drinks first, how the cup is presented — is as important as the beverage itself.
1. EXCEPTIONAL: Fresh, high-quality kava root, traditionally prepared and served in ceremony. Strong numbing effect. Clean, earthy flavour without bitterness. 2. GOOD: Quality dried kava, properly prepared. Adequate potency. 3. ADEQUATE: Commercial kava powder. Functional but may lack the potency and ceremonial significance of traditionally prepared. 4. INSUFFICIENT: Stale, bitter, or improperly strained kava. Good kava numbs. Bad kava only tastes bad.
EXCEPTIONAL: Fresh, high-quality kava root, traditionally prepared and served in ceremony. Strong numbing effect. Clean, earthy flavour without bitterness.
ADEQUATE: Commercial kava powder. Functional but may lack the potency and ceremonial significance of traditionally prepared. INSUFFICIENT: Stale, bitter, or improperly strained kava. Good kava numbs. Bad kava only tastes bad.
Pacific Migration Trail