In both Fiji and Vanuatu, kava roots are ground into a fine powder. The Fijian method usually involves mixing the freshly ground powder with cold water and then drinking immediately afterwards.
Conversely, Vanuatu kava preparation is a little more involved. This is because in Vanuatu, kava is prepared using the fresh green roots. After picking, the roots are dried and then milled ready for use. Additionally, one of the major process differences is the use of warm-to-hot water when mixing with the milled kava.
By the way, all our Kava has been certified as noble variety and microbial tested by the country-of-origin governments.