There is a big difference between micronized kava that is on the market. Since I grow my own kava I have the ability to process the kava while it is wet, before I dry the kava. My process takes out all of the makas from the kava, you can not do this if the kava is dry. I posted these 2 threads that will help explain my process and it has pictures too.----After all, micronized Kava consumed through toss n wash isn't traditional. I'm a bit surprised that @Gourmet Hawaiian Kava sells it, since they don't want to sell extracts. Surely the people of the Pacific never processed dried root into micronized toss n wash blends.
http://www.kavaforums.com/forum/threads/what-is-so-special-about-ghk-micronized.4803/
http://www.kavaforums.com/forum/threads/pictures-of-makas-in-kava.3329/
This is also following the traditional way of making kava, just with a twist. The traditional way is to make the kava into a pulp and then separate the makas from the rest of the kava. They did this by straining the kava pulp and then drinking the brew they just made.
My method is the same, I take out all the makas when it is still wet and fresh, leaving the rest of the kava, the good stuff. I got the idea for this and other processing techniques from watching the fresh kava being made from different Pacific cultures. One of the things I noticed was that they would always stir the kava and then get there shell full to drink. They do this so that they can get the fine sediment mixed in the entire bowl and then they get all that good stuff in there cup. If you stay long enough, after some time you will notice that they will actually mix the sediment from the bottom of there first second and third shell so they get a stronger cup of kava, they don't waste the good stuff.
My processing techniques uses the fresh root and the ability to easily remove the makas to make a truly great product that still holds to the traditional way of drinking kava.
Chris