BY JENNIFER & JOHN BURKHART
A traditional tea you might not have heard of is making a comeback – kava! The kava plant, with over 100 different varieties, has been grown by Hawaiians and Polynesians for over 3,000 years. It is a beloved beverage made from the roots of the plant, shared with friends and family socially and during ceremonies. The many health benefits include promoting well-being and relaxation. Curious to try it? Be sure to find a café that serves high quality kava — like the one we found that serves kava in its traditional form and by someone from the islands.
She Said: I knew very little about kava before this experience, but our lovely barista was so helpful with questions and explaining the history of the plant. So now, I have a few tips to share before you visit your local kava café. First, the setting is important. Find a place that is cozy and inviting. If the kava does its thing, you’ll want to sink into the nearest easy chair. Our cafe was adorned with lush potted plants, glowing edison bulbs, warm wood tables, squishy pillows, and chill world music. It was perfect for relaxing conversation. Second tip, STIR STIR STIR! My first sip of kava was surprisingly easy to drink (read: bland). “No problem, what’s the big deal?” I thought to myself. I later found out that’s because I failed to stir it properly. I got to the bottom of the cup and found “the big deal.” A layer of bitter, earthy silt. Best believe I stirred the tanoa (large wood bowl) and my cup repeatedly after that. Lastly, be careful how much you drink. We ordered a tanoa for two and split it. Our barista was surprised that we finished it, which I thought was odd. But that might hint at why my stomach felt so dang uncomfortable! Maybe that bowl was better for three people, and I should have stopped after my second cup. Other than feeling like an overinflated balloon, I did feel a little relaxed and enjoyed the experience. It was nice to slow down, to be in a comfortable, peaceful atmosphere, and experience the ancient tradition of drinking a cherished tea with intention and gratitude.
He Said: I was 20 years old the first time I tried kava, and it was a bit of a prank. I walked up to a few of my islander co-workers and dumbly asked, “Hey, what’s this milky stuff in this bowl?” So of course they egged me into drinking a full cup. I remember two things from the rest of that shift — one, being extremely sleepy. And two, my supervisor giving me a suspicious side eye. My co- workers thought it was hilarious. A kava house was a far better way to experience what the drink has to offer. The one we went to was beautifully appointed with cushy couches, soft warm lighting, and plants galore. The kava itself didn’t taste any better than I remember — still an earthy mix of water, sidewalk chalk, and herbal tea. But I guess no one really drinks this for the taste. We got chai and sipping chocolate for in-between kava cups. I was thankful that this blend of kava from Vanuatu didn’t make me lethargic like the first time. I didn’t feel inebriated or high, just calm and happy, with my creativity sparking (next time I’ll bring paints). It was a great way to sit and connect. Jen and I talked for hours and played a bit of cards, and before we knew it, two and a half hours had clicked by.
