Wild Caught Honey from Yunan High Mountain

Honey Tips
Precautions for brewing Honey brewing water temperature is recommended to use warm water below 50 degrees Celsius. Natural honey containing active enzymes cannot be heated above 60 degrees Celsius, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in it. Honey tastes sweet when brewed in warm water or cold water, but it will become sour when brewed at a higher temperature.
How to deal with honey crystallization
 Soak the honey together with the bottle in hot water, but note that the temperature of the hot water must be lower than 50 degrees Celsius, because too high a temperature will deactivate the enzymes in the honey and lose vitamins.
 The bottle can be put into a cold water pot and heated slowly. When the water temperature reaches 50-60 degrees Celsius, the sediment will melt naturally and will not precipitate again.
 Leave it until summer to melt naturally.
Why does honey crystallize? Honey is a supersaturated solution of sugar, which will crystallize at low temperature. The crystallized part is glucose, and the non-crystallized part is mainly fructose.
Not suitable for crowd
 Infants under one year old should not eat honey
 It is not suitable for people with dampness resistance, abdominal fullness and thick and greasy fur.
• What not to eat with honey
 Cold food: Most fruits such as watermelon and pear, most seafood such as crab and oyster, and some vegetables such as bitter gourd, wax gourd, lettuce, etc. are all cold food
Soy products: soy milk, tofu, etc.
Onion, Garlic
You can consult a doctor and other professionals! !
Storage method When storing honey, it should be stored in a cool, dry, clean and ventilated place, and the temperature should be kept at 5~10
. In an environment where the air humidity does not exceed 75%. The container containing honey should be tightly closed to prevent air leakage and reduce the contact between honey and air.