Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Motueka
Alpha acid
5–8.5%
Beta acid
5–5.5%
Total oil
0.8–1 mL
New Zealand
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick Motueka
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CitrusLime
Only in Wai-iti
Stone fruitPeachApricotMandarinSpicy
Only in Motueka
MojitoLemonTropicalFloral
Property
| Property | Wai-iti | Motueka |
|---|---|---|
| Alpha acid | 2.5–3.5% | 5–8.5% |
| Beta acid | 4.5–5.5% | 5–5.5% |
| Co-humulone | 22–24% | 25–35% |
| Total oil | 1.4–1.8 mL | 0.8–1 mL |
| Myrcene | 2–4% | 47–48% |
| Humulene | 27–29% | 3–4% |
| Caryophyllene | 8–10% | 1–3% |
| Farnesene | 12–14% | 12–13% |
| Origin | New Zealand | New Zealand |
| Purpose | Aroma | Dual purpose |
Sterling