Did you know that Manuka honey is similar to a fine wine? It takes months for Manuka honey to develop its full bioactivity strength. While all honey possesses antibacterial properties, the natural organic enzyme of dietary methylglyoxal (or MG) in Manuka honey makes it significantly stronger than “regular” honeys.
The MG levels increase over the ensuing months following harvest, making a honey that is more effective from a wellness and healing standpoint. We age our honey one to two years to achieve the highest potency. We are currently selling honey from our 2019 and 2020 harvest seasons. Most Manuka honey you see on the market does not have the extraction batch and the harvest year printed on the label because most Manuka producers blend many different honeys from various production sources into a “production batch” prior to packing. Producers do this so they can achieve a certain targeted activity number that they want to sell (e.g., 250, 400, 550MG).
We prefer a more straightforward approach, and our honey goes from the hive to the jar from a single small batch. We think our approach is more wholesome, and preserves the great taste and uniqueness of the magic that the climate, the bees and the flowers collaborated on that season. The texture of our honey is creamy, the taste is smooth and sweet, not overly sugary but complex, again like a fine wine. I can eat a spoonful, close my eyes and be back among the Manuka trees in flower on a hot February afternoon in a secluded valley in the Taranaki region of New Zealand.
Try a jar today and see why we refer to Bees & Trees Manuka honey as the finest honey on the planet. www.beesandtrees.com