New Zealand is an island country in the Pacific.

New Zealand is an island country in the Pacific.


It is considered the cleanest from an environmental point of view. If someone has a question about the relationship of this country with honey, you can answer that the relationship is, and the most direct, because in New Zealand the tree-like shrub of Manuka grows, or the Tea Tree is a honey plant of unique honey with a unique composition.

Honey from time immemorial was famous for its beneficial properties, was an excellent antioxidant. But what is in the composition of this sort of honey is just a “bomb” (in the good sense of the word).

In this country, the bees are not fed with sugar and syrups to increase the yield of honey. They are not treated with "chemistry" for diseases, because cruise workers have high immunity. This is another reason to consider manuka honey as one of the most environmentally friendly bee product varieties.

Comvita Manuka Honey UMF 15+ -
Kiva Certified UMF 15+ - 
Steens Manuka Honey.
Manukora Manuka Honey UMF 20+
Wild Cape UMF 15+ 
Happy Valley UMF 15+

Freshly pumped honey from Tea Tree has a rich yellow and orange color. After crystallization, it brightens slightly, but does not become white. Delicate aroma, taste sweet, pleasant, without bitterness. After saccharification, the consistency becomes viscous, but hardens only at low sub-zero temperatures. A long period leaves a pleasant aftertaste.

Ingredients: vitamins and minerals

In collected from the tea tree nectar in the hive, bees add the enzyme glucose oxidase to honey. This is done to save it.

When this type of honey comes in contact with liquids, this enzyme slowly releases hydrogen peroxide, which has antibacterial properties. Its level is not high enough to cause damage to body tissues, but it is enough to kill bacteria.

In addition to minerals and vitamins, there is methylglyoxal in the tea tree honey, or MGO for short. What is the value of this substance? By penetrating the affected cell, methylglyoxal produces hydrogen peroxide at a concentration that evaporates liquid from the cell. This allows you to deprive the food of bacteria, and they die. The fluid balance is soon restored, the cell returns to normal, but without harmful bacteria.

For comparison: in yogurt and wine of this substance contains less than 2 mg / kg, in coffee - about 30 mg / kg. There is methylglyoxal in all honey varieties, and not only in this product, but if in other varieties its content varies from 1 to 10 mg / kg, then in Manuka Honey this indicator is several times higher - from 100 to 1000 mg / kg.