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Pohutukawa Super White Honey


300 grams

7 left

The Pohutukawa season is fairly brief, through December and into January. Once these red stunning blossoms bloom, the bees drop everything else. The nectar is crystal clear and easily gathered. The wax they make from it is pure white, so we can easily distinguish the pohutukawa frames.

It is impossible to get pure pohutukawa, as small amounts of other nectar's can be on the same frame, but we endeavour to teach our bees to be organised, and as I say at the market," the whiter the purer ". We are really happy with this seasons batch, being whiter than last years.

The taste is delicate and salty sweet, almost buttery. Children go crazy for it, being a mild lolly like honey. I find it hard to believe nature can produce something so delectable as this!

All the Pohutukawa Honey is creamed. Left to its own devices, it will set to a very big crystal, so the texture overshadows the flavour. The creaming process is simply adding a small amount of creamed honey to the fresh liquid honey, stirring it well, then leaving, so the finer crystal grows through the batch, resulting in perfect pure smooth Pohutukawa Honey.

It is currently not certified organic, but it probably would be if they went through all the expense and hassle to get certified. This honey is about as ideal as it can be in terms of beekeeping methods; natural materials used, the bees are left enough honey for winter, nowhere close to other agriculture, etc.

Mahurangi Honey

Stacey & Pete have a small beekeeping business with apiaries in the beautiful Mahurangi West Peninsular.

They are earth conscious people who use traditional and organic Beekeeping practices. Beekeeping has been a life long hobby recently turned into an artisan business with hives situated close to home, producing a smaller carbon footprint.

They love doing something so beneficial to the well-being of others, ourselves and our world. And most importantly, they do it all for the love of bees...

Store in a cool (but not cold) dark place.

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