OK, I know we are a weird and twisted little minority, but Lebot had a whole chapter on considerations of flavour, especially in decisions about which variants of which varieties to perpetuate. Seems there are some folks who like the taste of kava and some who don't. Does it affect our enjoyment? And how did it happen, that we came to love something that on the surface seems undrinkable, to the uninitiated, and to many of the initiated, even after years of regular shelling. And what are the factors that make some kava taste better than others? And finally, could you imagine a kava that tasted so good you would happily drink it as a beverage even if it had no effects?