The kava plant (piper methysticum) is a shrub that commonly grows in the South Pacific Islands. Most notably those islands are Fiji, Samoa, Solomon, Vanuatu, The Kingdom of Tonga and Hawaii. There are an estimated 105 varieties of kava kava. Kava plants are typically allowed to grow 3 to 5 years before harvest. This allows the kava to mature and also allows the kavalactones to fully develop. Kavalactones are part of the kava plant that give kava its beneficial mind and body relaxation effects. Kava grows to about 6 feet tall. As the kava ages, the stalks thicken and the root will eventually reach a depth around 2 feet deep. The root and stump of the plant is dried (or left green in some cases) and pound down to make an all natural Ingredient. This pounded kava will produce a non-alcoholic beverage, that when consumed, the kavalactones will produce muscle and mental relaxation. Some call this beverage kava kava tea, but this is technically incorrect. Tea, or tisanes are prepared using near boiling hot water, steeped for a period of time. Kavalactones are not water soluble (they are fat soluble however). So the pounded kava kava root is usually prepared by kneading using a cheesecloth, a bowl in water for about 10 minutes. This helps to coax out the kavalactones into the liquid. Adding a fat such as coconut milk will help this process significantly.