Ka'a

Ka'a is a plant species of the holly genus native to Vidina. Native pre-Aunic peoples first cultivated and used ka'a, but the herb was spread and popularized in drink form by the Aunic Empire. The drink remained ubiquitous in the empire's former realms after its collapse, and was introduced to the wider world by Eduran merchantmen. The leaves of the plant are steeped in hot water to produce a beverage known as pytã. Brewed cold, it is used to make hovy. Both the plant and the beverage contain caffeine. Pytã is traditionally consumed throughout Vatupaya and the northern half of Vidina, primarily in Ta'aroha, Riyude, the Teleri Republic, and Tiepu. It has also become popular elsewhere, particularly in Edury, where it can commonly be found served alongside other drinks at soda fountains. Ka'a can now be found worldwide in various energy drinks, as well as being sold as a bottled or canned tea drink.

Description
Ka'a begins as a shrub and then matures into a tree, growing up to 15 meters tall. The leaves are evergreen, 7-110 millimeters long, and 30-55 millimeters wide, with serrated margins. The leaves are also called ka'a, meaning "herb." They contain caffeine and related xanthine alkaloids, and are harvested commercially.

The plant's flowers are small and greenish-white with four details. The fruit is a small red berry, 4-6 millimeters in diameter.

History
Ka'a was first consumed by the indigenous pre-Aunic peoples of what is now Ta'aroha, and was spread to neighboring peoples through trade and conquest by the Aunic Empire. This allowed the herb to reach as far south as Citelota, as far east as what is now Coranelle, as far north as Nanmanauktauk, and even as far west as Huenarno. Although brewed in its hot form as pytã was by and far the most popular means of consumption, new means were improvised as well. Hovy, an infusion prepared with cold water, ice, and the ground leaves, was developed by Kanasa traders in the far north who could not light fires to brew the drink due to shortages of fuel. Its consumption became widespread throughout the continent, by the time regular contact was established with the outside world, Vidina was buzzing with ka'a. Merchants from different nations brought the plant and the drink home; although the Edurans were the first to adopt the beverage en masse, the variety of locations which which other procured it has led to the plant and the drink having countless different names across the world. As consumption grew, ka'a became one of the region's main commodities, with ka'a estates being plants to harvest the plant for its leaves.

In the mid-16th century, Eduran farmers (brought overseas by nobles to educate in the cultivation of foreign plants) took up the practice of cultivating the plant, and established plantations of their own. However, the frequent conflict in the region between various powers led to rampant destruction, and many ka'a plantations were either destroyed or abandoned. This led to the Eduran farmers returning home with seeds and the know-how to cultivate them. Despite the up-cropping of ka'a plantations elsewhere, its cultivation continued to be of prime importance for the region's economies. Ta'roha was the largest single producer of ka'a leading up to the Second World War, whereafter production sharply declined due to losses in territory, regional devastation, and issues in the agricultural sector.

For a short time, Riyude overtook Ta'aroha as the premier producer of ka'a in the region, although as foreign drinks such as tea or coffee became more popular there, and Ta'aroha rebuilt its economic strength, Ta'aroha regained its title by the mid 1960s. In the city of Pukuyvy, there is a Ka'a Historic Park funded by the Provincial government to educate people on the sustainable harvesting methods needed to maintain the integrity and vitality of the oldest ka'a forests in the world.

Cultivation
The ka'a plant is grown and processed in its native regions of northern Vidina, specifically in the Vatupic subcontinent. These include the nations of Ta'aroha, Riyude, and Tiepu. Seeds used to germinate new plants are harvested after they turn dark purple, typically from late winter to spring. After harvest, thy are submerged in water in order to eliminate floating non-viable seeds and detritus like twigs, leaves, etc. New plants are started between late spring and early summer. For plants established in pots, transplanting takes places from spring into early fall. Plants with bare roots are only transplanted in the summer. Many of the ka'a plant's natural enemies are difficult to control in plantation environments. Insect pests lay eggs in the branches, while certain beetles weaken the tree and make it more susceptible to fungus.

When the tree is harvested, the branches are often dried by a wood fire, imparting a smoky flavor. The strength of the flavor, caffeine levels, and other nutrients can vary depending on whether the plant is male or female. Female plants tend to be stronger in flavor and higher in caffeine. They are also relatively scarce in areas where ka'a is planted and cultivated. According to a World Forum health study, Ta'aroha is the biggest producer of ka'a in the world, with 58% of the global share produced. It is followed by Riyude with 32%, and Edury at 10%.

Beverage
The beverage, called pytã in Kanasa, is prepared by filling a container up to three quarters full with dried ka'a leaves, and filling it up with water at a temperature of 70-80 C, hot but not boiling. Sugar or various spice blends may be added. The infusion may also be prepared with cold water, in which case it is known as hovy. Drinking pytã is a common social practice in Ta'aroha, Riyude, Tiepu, and the Teleri Republic among people of all ages. In the same way that peoples elsewhere gather for tea or coffee, friends often gather and drink pytã. Vatupic natives typically drink pytã with hot water in the morning and in cooler temperatures, whereas hovy is preferred on hot days. Pytã is most popular in Ta'aroha and Riyude, where people are seen walking the streets carrying the beverage, often in a vacuum flask in their arms. In Riyude, 5 kg of ka'a is consumed annually per capita; in Ta'aroha, the largest consumer, consumption is double that at 10 kg. The amount of herb used to prepare the infusion is much greater than that used for tea and other beverages, accounting for the large weights.

The flavor of brewed ka'a resembles an infusion of vegetables, herbs, and grass, described by some as being reminiscent of some varieties of green tea. Sweetened and flavored ka'a is also sold, in which the leaves are blended with other herbs (such as peppermint) or citrus rind. In Edury, a version a ka'a known as "tas" (bagged) is sold in teabags and in a loose leaf form. It is often served sweetened in soda fountains or on the street, either hot or iced, pure or with additives (such as lime or milk). In Edury, it is often drunk around lunchtime or sometimes at dinner, often with a selection of sweet pastries.