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Originally posted by CL
Hello- a new pan'ewa Kava user(only day 2) and loving it so far!
Some questions I would appreciate some feedback on:
1) What is the difference between the many varieties of kava available at this site? Might certain work better for some than others, and is mixing varieties in the same beverage likely to enhance results?
In short, the differences are as described at the website. And they are perhaps too brief! [:)] This is why we also have taste testing classes at the community college, which should really should be about effect as well. This is what I believe sets the different kava apart from other beverages.
Generally, the mo'i appears to be a fast acting Hawaiian kava or 'awa. It really differs I feel from any other kava because not only does it provide a sense of collectedness but also euphoria (not to an extreme like other substances) which is very pleasant. Perhaps like any one else, it's easy to feel sociable when you're in a good state of mind. I would consider it perfect for socials.
Nene is significantly different in effect. I feel that it doesn't offer the extent of euphoria mo'i provides but its effects appear longer lasting and quashes the tendency to get unduly excited. Meditative? I certainly feel I get a better, restful sleep with the nene. Some of my fellow 'awa (Hawaiian kava) drinkers even consider mixing nene and mo'i 40/60 respectively to gain benefit from both.
The list goes on, but I feel the descriptions are applicable. And they are based on personal observations as well as commentary from other 'awa drinkers.
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2) Can I make a kava beverage, bring a jug of it with me(traveling) and drink it over the course of a few days and have it be just as effective/potent as drinking immediately?
I would keep the beverage chilled as it will change in taste otherwise. It gets acidic over time and unpleasant to taste if kept too long - I would treat it like milk. Potency seems to be reduced perhaps due to natural oxidation but I have no lab measurements to indicate the extent. However, I have kept kava beverage in the refrigerator for over a week it still seemed as effective.
Water quality appears important as well. A visiting mainland beer brewer insists to me that naturally hard water provides a more effective infusion. I've yet to verify that as Hawai'i water may be comparatively soft.
In the end, I've got really nothing to complain about Hawaiian kava as I drink them all - they are all excellent, some better perhaps for different times or situations. However, I'm sure there are connoisseurs who can do an excellent job describing the finer points of taste and effect, and how it might be best applied for a particular situation. So far I've been providing kava to some chefs at some fine dining restaurants (in anticipation for our kava festival in October), but your inquiry made me think of those wine tasting guys/gals, the sommeliers. I think that it would be an interesting challenge. [:)]
Mahalo,
Jonathan
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