Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 mL
New Zealand
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Wakatu
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Taiheke
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralLimeTropical
Only in Wakatu
Zest
Only in Taiheke
CitrusGrapefruitLemonSpicy
Property
| Property | Wakatu | Taiheke |
|---|---|---|
| Alpha acid | 6.5–8.5% | 5–9% |
| Beta acid | 8–8.5% | 5–5.5% |
| Co-humulone | 28–30% | 33–40% |
| Total oil | 0.9–1.2 mL | 1–1.5 mL |
| Myrcene | 35–36% | 50–60% |
| Humulene | 16–17% | 10–20% |
| Caryophyllene | 8–9% | 5–10% |
| Farnesene | 6–7% | 0–5% |
| Origin | New Zealand | New Zealand |
| Purpose | Dual purpose | Dual purpose |