A unique cultivar kava with a very strong heady character. This legendary cultivar originates from the island of Epi (Vanuatu), where it is considered to be by far the most desirable variety. So much so that most of it is consumed locally instead of being exported to far-away markets. It’s famous for its very pleasant, mentally uplifting effects that manifest themselves almost instantly.
Kelai has one of the highest ratio of kavain to dihydromethysticin in the world, which helps to explain its clean profile, rapid onset of cerebral effects, minimal sedation and a fresh after-session feeling. As such, it is fantastic for resetting the mind after a busy or stressful day, simply enjoying the blissful effects of kavain and for high quality conversation. It is also a great kava for those looking for quick-acting (and perhaps slightly more short-lived) kavas,
The pleasant and desirable charactetistics of kelai have been reconised by kava experts and scholars. In their seminal publication on kava, Dr Vincent Lebot, Dr Mark Merlin and Dr Lamont Lindstrom have singled out Kelai as perhaps the most pleasant and desirable kava of Vanuatu. To these scholars, Kelai’s pleasant effects are a clear and logical outcome of centuries of concious selections of kavain-rich mutations with the most enjoyable effects and the lowest potential for causing any undesirable side-effects.
Kelai is also famous for its relatively mild, creamy and perhaps slightly fruity aroma, as well as its unique flavour that combines nutty, almost cashewy smoothness with a bit of spicy heat.
Over the years we’ve had several opportunities to drink (and greatly enjoy) fresh (green) kelai on the islands of Vanuatu, but until now, it’s been impossible to source a sufficient quality of high quality kelai in the dried form. After several months of efforts, tests and attempts to overcome logistical challenges, we’ve finally manged to bring this extraordinary kava to New Zealand.
Kelai has one of the highest ratio of kavain to dihydromethysticin in the world, which helps to explain its clean profile, rapid onset of cerebral effects, minimal sedation and a fresh after-session feeling. As such, it is fantastic for resetting the mind after a busy or stressful day, simply enjoying the blissful effects of kavain and for high quality conversation. It is also a great kava for those looking for quick-acting (and perhaps slightly more short-lived) kavas,
The pleasant and desirable charactetistics of kelai have been reconised by kava experts and scholars. In their seminal publication on kava, Dr Vincent Lebot, Dr Mark Merlin and Dr Lamont Lindstrom have singled out Kelai as perhaps the most pleasant and desirable kava of Vanuatu. To these scholars, Kelai’s pleasant effects are a clear and logical outcome of centuries of concious selections of kavain-rich mutations with the most enjoyable effects and the lowest potential for causing any undesirable side-effects.
Kelai is also famous for its relatively mild, creamy and perhaps slightly fruity aroma, as well as its unique flavour that combines nutty, almost cashewy smoothness with a bit of spicy heat.
Over the years we’ve had several opportunities to drink (and greatly enjoy) fresh (green) kelai on the islands of Vanuatu, but until now, it’s been impossible to source a sufficient quality of high quality kelai in the dried form. After several months of efforts, tests and attempts to overcome logistical challenges, we’ve finally manged to bring this extraordinary kava to New Zealand.