Our Manuka Honey

What is the Manuka tree or flower?


Its scientific name is Leptospermum scoparium (Tea Tree) and it is commonly known in Maori as mānuka . It is typically a shrub growing between 2 to 6 m (7–16 ft) tall with white flowers and occasionally pink. which flower during the months of October and November on the coast in Northland. It is particularly located on the east coasts of the North and South Islands of New Zealand.




What is Manuka Honey?


Manuka Honey is rare. The trees only flower for a few weeks a year. The amount of Manuka honey that is produced is greatly weather dependent.




The Manuka Honey Harvesting


  • Manuka Honey starts from a happy bee collecting the nectar from a Manuka flower, then turning it into Manuka honey by adding some unique enzymes. Once it turned into honey, the bees store it in the cells of a honey comb.
  • Other happy worker bees are assigned to use their wings to fan the fresh honey to extract excess moisture and finally seal it off with a thin layer of wax to protect it.
  • To minimise disturbing our hard working bees, we sustainably collect our frames of honey at night. We hand harvest every single frame of honey and we only harvest frames thatare fully capped; guaranteeing the quality of our premium honey.
  • The honey frames are then carefully extracted (spun;harvested ) at our specialised Bee Central extraction facility, and the honey is further tested for quality.
  • The honey is then sent to our Jarring facility and on arrival there is another quality test. The honey is stored at natural temperatures and filtered to ensure purity.
  • Our honey is then gently stirred over a number of days to enhance it's smooth and velvety texture. Once this procedure has been completed, our honey is packed into jars and labelled according to it MGO potency, before having a final quality test.




Why is Manuka Honey so unique?


All raw honey, including Manuka honey, has the potential to protect against and even repair infected tissue caused by bacteria. This is because of the presence of naturally occurring Hydrogen PerOxide (HPO) in all raw Honey.
What gives the Manuka its antibacterial power, in addition to HPO, is the presence of an additional naturally occurring antibacterial component known as MethylGlyoxal (MG). Not all Manuka honey is created equal, and the level of MG in manuka varies greatly. The higher the concentration of MGO, the stronger its antibacterial properties.




MGO and UMF correlation


Another laboratory rating to measure the potency of Manuka honey is called Unique Manuka Factor (UMF). However, the use of this rating for purely medical purposes is still unclear. For comprehensive authenticity, saftey, quality and purity of our HBK's honey, please feel free to ask for our independet laboratory test results.




How to best enjoy MG Manuka Honey


  • The best way to truly enjoy its unique taste is straight from the jar with a spoon. Mixed with water (never pour hot water on raw honey) Add to breakfast cereals, porridge, smoothies and drinks Mix with Organic Raw Apple cider vinegar (containing the mother) Also can be used as great natural booster of energy





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