If you’ve never tried mixing up a batch of fresh awa tea, you’re in for a soothing surprise! Don’t let the muddy color or earthy flavor get in the way of this truly unique fruit experience. Awa is an acquired taste, and loved for its calming effect without any intoxication (or legal issues).
This recipe can be scaled up for larger batches, but be sure to drink what you make within about two days. It stores well in the refrigerator, but only for a short time.
Talk with your pediatrician before serving awa to little ones, as it might be too advanced of a beverage for them. More for the big kids!
Keep reading to learn how to make kava tea!
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Preparing awa or kava tea is a hands on experience. First, you’ll take some whacks at the fresh flesh with a meat tenderizer so that the calming kalvacones are released from the tough fibers. Then, the pulverized awa flesh is placed in a mesh straining bag before submerging it in a bowl of warm water and squeezing the heck out of it to make a potent, brown, watery tea.
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If all that mashing gives you hesitation, you can use this recipe and place the awa and water in a high powered blender. Then, strain the mixture through a mesh bag or cheesecloth to eliminate the inedible fibers. Big fans of awa tea swear by the manual method for potency and flavor, but this is a good option for beginners to try!
Our fresh, minimally frozen awa as a very short shelf life. FruitStand recommends using fresh awa as soon as it arrives.
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