Kava, being native to the South Pacific, is found predominantly in regions like Fiji, Vanuatu, Tonga, and Samoa. The earliest records of Kava can be traced back at least 3000 years, and has since been an essential part of the local cultures. Kava is known for the relaxing and calming effects it offers to the users when consumed, and is currently being promoted as an alcohol alternative, for its ability to provide the same experience, minus the ill-effects.

Starting from the farm, making Kava is a long process which starts with careful cultivation and growing practices followed by meticulous harvesting, processing, and finally turning into a drink. In the following sections, we will explain the popular question- how is kava traditionally made? 

Growing Kava: The first step in making Kava is growing and cultivating it. The process begins in the following manner: 

• As a first step, Kava cultivators select the variety of Kava that they wish to grow. Every variety of Kava has a very different chemical structure than others, which means that its impact will also vary. Some of the most commonly chosen varieties of Kava for cultivation include Noble and Tudei. The best way of growing Kava is from stem clippings of an existing plant which can rapidly grow roots, leading the plant to grow completely in about 3 to 5 years.

   

• Thereafter, the Kava is planted in the right kind of soil. The right kind of soil is one which is fertile, and has a strong draining system. The soil should also have enough organic substance which enables the plant to grow. Climatic conditions also impact how well Kava grows, and humid conditions are where it thrives. Kava requires consistent rainfall while being planted in an area where it gets enough shade or is protected by a canopy of very tall trees. 

After the plant has been appropriately grown, it needs to be harvested by following an equally thorough harvesting process which requires careful monitoring and precise timing to attain the highest quality of Kava. 

• A time period of three years is considered optimal for growing Kava of maximum potency. After three years are completed, the roots of the Kava plant should be extracted from the soil in which they have been growing. The process to do this can be done through machines, however, it is recommended that the extraction be done manually so as to avoid causing damage to the roots. Thereafter, the roots should be cleaned thoroughly before they undergo the procedure of sorting and selecting.

   

• During this process, Kava farmers can distinguish roots into diverse varieties and grades based on the size and  the quality of the roots. The damaged roots are discarded at this time which are usually shorter. The roots that are large are considered good for consumption. 

After harvesting, the roots are processed to form Kava powder for which the roots are cut into pieces and left to dry over several days. Post this, the dried roots are ground into a powder, typically using traditional methods such as pounding, which makes them easier to mix in water. Once these processes are done, the Kava powder is ready to be packaged and shipped to be used for making Kava Drink.