How To use Kava Kava

In order to achieve the maximum effect from drinking kava,

it must be prepared correctly. The active ingredients in KAVA
are called KAVALACTONES. These compounds are destroyed by heat.
This is why KAVA must be prepared or "infused" using cold liquids.
Also, since the KAVALACTONES are water insoluble, the KAVA root
stock must be thoroughly squeezed or "rung-out" in order to release
the KAVALACTONES from the root stock fiber. The harder the root stock
fiber is squeezed, the more KAVALACTONES will be expressed.
The remaining fiber should be almost dry after squeezing.
Traditionally, once the KAVA was dispersed into water, it was poured
through a cloth filter to trap the residue of the root. After the KAVA
infusion passed through the filter, it was squeezed to express any
remaining liquid. This was done by hand. Today a Rice or Wine Press
found in most gourmet stores could be used.
KAVA is best when consumed on an empty stomach so that all of the
KAVALACTONES can be readily absorbed by the body. You will find that
drinking a cup of KAVA will promote relaxation and help relieve the
stress of the day without any of the side effects of alcohol or other
anti-stress drugs.
It may take a few cups of
bitter, peppery taste and
of the infusion. You will
this is completely normal

KAVA to acquire the taste. It has slightly

grainy texture depending on the strength
experience a numbing sensation in your mouth,
and the sensation passes in about 10 minutes.