Kava Glossary: 15 Common Kava Terms You Need to Know

Diving into the world of kava can be a rewarding experience, but like any unique culture or tradition, it comes with its own vocabulary. To truly appreciate this ancient root and navigate your kava journey with confidence, it helps to understand the lingo. Here’s a glossary of 15 common kava terms you need to know.

1. Kava (Piper methysticum)

The botanical name for the plant itself. It's a member of the pepper family, native to the South Pacific islands, known for its roots that are used to produce a non-alcoholic beverage.

2. Kavalactones

These are the active chemical compounds found in the kava plant, primarily in its roots. Kavalactones are responsible for kava’s unique effects, including relaxation, calming, and mental clarity. The potency and type of effects often depend on the specific blend of kavalactones present.

3. Noble Kava

This refers to specific, traditionally cultivated strains of kava that are considered safe for consumption and produce desirable effects. Noble kava is preferred because it generally offers balanced calming effects without undesirable side effects. Brands like Wakacon pride themselves on providing only noble kava.

4. Tudei Kava

A term for non-noble kava varieties, often containing different kavalactone profiles that can lead to stronger, longer-lasting, and sometimes unpleasant effects, including lethargy or nausea the "two days" after consumption. These are generally not recommended for regular use.

5. Kava Root

The part of the kava plant used to make the drink. It's typically dried and ground into a powder for preparation.

6. Kava Powder

The most common form of kava available for consumption. It’s made by grinding the dried kava root into a fine consistency, ready for traditional preparation.

7. Lawena (Crown Root)

This refers to kava made from the Crown Root of the plant, which grows as a bulb under the ground, similar to a beet or turnip. Lawena typically contains less kavalactones and has a milder, smoother flavor than Waka, making it easier to drink. It's often favored for daytime use or as a mild sleep aid.

8. Waka (Lateral Root)

Waka is made from the Lateral Root, which are smaller roots extending out like a web from the Crown Root, also growing below ground. Waka tends to have a higher level of kavalactones, is darker in appearance, and has a more intense or bitter flavor. It is sought after for its stronger and more potent effects, often delivering deeper relaxation.

9. Kava Bowl (Tanoa)

A traditional, often intricately carved, wooden bowl used for mixing and serving kava in ceremonies.

10. Kava Shell (Bilo)

Typically a polished coconut shell used as a drinking cup for kava, particularly in traditional ceremonies.

11. Strainer Bag

A cloth bag (often made of muslin or fine mesh) used in the traditional preparation of kava to separate the fine kava powder from the liquid.

12. Kneading

The essential step in traditional kava preparation, where the kava powder is placed in a strainer bag and then "kneaded" and squeezed in water within a kava bowl to extract the kavalactones into the liquid.

13. Wash/Batch

Refers to a single preparation of kava. You might do multiple "washes" or "batches" from the same kava powder.

14. Chuva (or Chew)

A term sometimes used to refer to a single serving or shell of kava.

15. Reverse Tolerance

A phenomenon some new kava drinkers experience, where the effects of kava are not strongly felt during the first few sessions, but become more noticeable and potent with subsequent, consistent use. It's as if the body needs to "learn" how to respond to the kavalactones.

Understanding these kava terms will not only enrich your appreciation for this ancient plant but also help you make informed choices about the type and preparation of kava that’s right for you. Enjoy your journey into the world of kava!