Kelai Single Cultivar Traditional Kava

Epi's Legendary Cultivar: Fast-Acting, Blissful and Uplifting

A legendary cultivar from the island of Epi, Kelai is known for its remarkably uplifting, cerebral character that manifests almost instantly. Dr Vincent Lebot and colleagues described Kelai as "the pinnacle achievement" of cultivar selection—the result of centuries selecting for the most enjoyable characteristics. So prized on Epi that most is consumed locally rather than exported, Kelai is a favourite for social sessions and unwinding after demanding days.

Character: Intensely heady with pure mental brightness and minimal body heaviness. Fast onset with relatively short duration—popular for focused sessions and social gatherings. Known for a clean finish without lingering heaviness.

Taste & Aroma: Smooth and creamy with notes of ripe bananas, dark chocolate, and almonds. Mild cashewy sweetness with subtle zesty heat.

Traditional Grind Format: Peeled kava root ground into a medium-grind powder. Contains the root's indigestible fibres, so it needs to be kneaded and strained before drinking using a strainer bag.

Origin: Epi, Vanuatu
Chemotype: 423165
Processing: Fully washed, peeled, temperature-controlled drying
Laterals-to-stump: Natural (30-70%)

Kavalactone Ratios (batch averages):
K to DHM: 5.11 (moderate variability)
K to DHK: 1.32
DHK to Y: 2.25
What do these ratios mean? →

Preparation: Use ~16g per cup with 200-250ml water. Start with 2-3 cups per session. Complete preparation guide.

Note: Traditional grind offers fuller aroma and flavour complexity. For a convenient no-strain option, try our instant kava range. Learn more about kava forms.