Knowing that you could not stay in the same place for a long time, you flew away with a heart full of love and a mouth full of nectar
The end of each year is when New Zealand’s is enjoying its summer. In summer, for about four to six weeks, Manuka trees bloom. Thanks to the rich soil, the warm sunlight, and the pleasant climate in New Zealand, the snow-white Manuka flowers are blooming on this beautiful land in South Pacific. The flowers attract swarms of bees to come and collect nectar, and ultimately produce Manuka honey with a unique New Zealand flavour.
That was why, at the end of 2007, when a scientist in our lab in Germany visited New Zealand, he was immediately attracted by this amazing scene, and found out the magical antibacterial function of Manuka honey. He bought a few bottles of UMF 15+ Manuka honey for his father who was suffered by stomach ulcer, he then discovered that Manuka honey did alleviate the symptom after eating it for a while. Unfortunately, it was winter in Germany, and the honey was found to be crystallized, which had an impact on its easiness to be mixed with water, as well as the uniformity of its quality. What was more, the liquid honey was too high in water content, which made it difficult to store, and cumbersome to carry. That was when our scientist came up with the idea of concentrating Manuka liquid honey, extracting its essence, and mixing it with other natural nutrients. As an ending result, the honey would have a more balanced nutrition structure.