"Fresh air brought me back to life just in time for the ensuing kava ceremony in Tuvu village, a riverside hamlet blanketed in lush greenery. We sat across from the villagers, who welcomed us with food, song and hospitality punctuated by a communal bowl of kava, hand-mixed on the spot by filtering dried kava root through a cloth and blending it with water."
"It tasted intensely earthy and slightly bitter, leaving a numbing sensation on my tongue similar to the aftereffects of eating Sichuan peppers (but without the spice). Many drinkers report a sense of euphoria after consuming kava. I certainly felt relaxed, although at least some of that feeling can probably be attributed to the combination of a gorgeous setting, warm hospitality and a massive lunch spread."
Kava is produced from the dried roots of the pepper plant piper methysticum and serves as a cultural staple across Pacific islands including Fiji, Vanuatu, Tonga and Hawaii. Kava preparation involves filtering dried root through cloth and blending it with water to create a communal bowl shared during ceremonies. The beverage tastes earthy and slightly bitter and produces a numbing sensation on the tongue alongside reported mild euphoria. Kava functions as a gesture of respect, a unifying ritual for families and communities, and a social lubricant that eases communication during traditional gatherings and exchanges.
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