Papa Kea (ʻApu) kava
Papa Kea, also written ʻApu, is a kava cultivar from Hawaii Island, Hawaii. Legal class: Noble.
Origin
Island: Hawaii Island. Country: Hawaii. Coordinates: 19.5667, -155.5. Hawaii Island on the kava map.
Legal standing
Noble, per Codex CXS 336R-2020 and the FAO/WHO kava discussion paper.
Chemotype
A chemotype ranks the six kavalactones from most to least abundant. It says nothing about how much kava is in the root, only about the order.
| Code | Kavalactones, most to least abundant | Source |
|---|---|---|
| 462351 | Kavain > Methysticin > Dihydrokavain > Yangonin > Dihydromethysticin > Desmethoxyyangonin | Lebot et al. 1999 HPLC, in Johnston & Rogers, Hawaiian 'Awa |
| 462351 | Kavain > Methysticin > Dihydrokavain > Yangonin > Dihydromethysticin > Desmethoxyyangonin | Kava Library; vendor-published single value |
Character
Heavy. Muscular and slow. Evening kava.
How it is described
- “Probably the strongest of all the Hawaiian ʻawas”, Kava Library
Taste and mouthfeel
No published tasting notes.
Background
- “Short internodes and a mild taste”, Lebot et al. 1999 HPLC, in Johnston & Rogers, Hawaiian 'Awa
Availability
Limited. Sold by a handful of vendors.
Known to stock it: Gourmet Hawaiian Kava.
Documentation
Corroborated. Sources cited on this page:
- Codex CXS 336R-2020 and the FAO/WHO kava discussion paper
- Lebot et al. 1999 HPLC, in Johnston & Rogers, Hawaiian 'Awa
- Kava Library