Honey New Zealand
Taste the Country

Honeys taste, colour, consistency, and quality are closely dependent on source, location, as well as time of the year. A multi floral or wild flower honey from New Zealand has its very own characteristics to excite gourmets as does a poly-floral honey from some other country.

They are categorized in mono-floral and poly-floral. Grading follows tests in a laboratory where the pollen amount of nectar sources present are established. Following an international codex of Food Standards Programme, then a conclusion of honey source can be made. The honey is specified after a single source, or categorized as a composition of flower sources.

Honey Dripping

Honey Bees

Beekeepers of honey New Zealand influence the outcome by emptying beehives before the flowering period of their target nectar. Another method is to set the beehive into an area dominated by the flowering vegetation they desire their honey to be from. Blending honeys is often done after the extraction out of the combs to guarantee a continuous equal outcome.

The New Zealand honey bee is pre-dominantly from the Italian strain. They were first brought into the country by European settlers in 1839. Since then a wide range of honeys developed of native plants and in abundance growing introduced once.

The sweet treat is in mild and strong flavours, from light to dark tones, in aromas expanding from flowery to bitter sweet, creamed or liquid accessible. Often honey with a higher tendency to crystallize will be offered creamed.

In Manuka Honey New Zealand a distinct health supporting quality could be proofed in scientific findings which even caused medicinal practitioners to look up and accept its use for a range of ailments.


New Zealand honey variations :

Kamahi Honey

Source: Kamahi tree grows in the North and South Island
Bloom: Blooms in spring
Colour: yellowish
Taste: strong, complex flavour
Texture:Its tendency to crystallize fast lets producer offer it creamed

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Tawari Honey

Source: Endemic canopy tree on the North Island, grows from Cape Reinga to Urewera
Bloom: Flowers from October to the end of December
Colour: Light amber coloured
Taste: Subtle mild, reminds of butterscotch
Texture: liquid

Rata Tree Blossoms

Rewarewa Tree Flower

Pohutukawa Flowers

Manuka Tree

Bee on Thyme by Lance Fisher/ / CC BY-SA 2.0

Vipers Bugloss

Bee on Clover by xjs-khaos / CC BY-SA 2.0

Source: Native Pohutukawa tree; home to the coast; reaches a height of 20m; often spread branches horizontally
Bloom: November to January
Colour:whitish pale
Taste: creamy with a floral nuance
Texture:creamed



Manuka Honey

Source: Native manuka tree; widely spread on North and South Island; shrub ;2-5m height; Active Manuka Honey can be extremely rich in antioxidants and antibacterial qualities
Bloom: November to January
Colour: dark coloured
Taste: strong with herbal and woody characteristics
Texture: creamed




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Thyme Honey

Source: Common Thyme grows in the area of Central Otago
Bloom: November
Colour:colour of burnt grass
Taste: intense herbal flavour
Texture: creamed or liquid



Viper’s Bugloss Honey

Source: South Island in Marlborough and Otago
Bloom: December to March
Colour: brownish tint, darkens with time
Taste: delicate floral trace
Texture: dry and chewy





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Clover Honey

Source: Mainly white clover all over New Zealand
Bloom: November to March depends on region
Colour: light coloured; shading influenced by other honey types
Taste: silky floral bouquet
Texture: creamed or liquid




Honey New Zealand surprises with a wide range on flavours unique to this country. A mixture on native and introduced source some even capture the sea in their taste with a slight salty tone.

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