About Manuka

Due to intense research conducted in New Zealand and Germany alike, the active compound by the name of methylglyoxal was discovered in significantly higher amounts within Manuka honey compared to other types of honey. Methylglyoxal in combination with hydrogen peroxide likely holds the secret to the attributes that make Manuka honey truly so unique.

The broom-like shrub known by many as the tea tree has many names, and there are over 30 different types of tea tree. In New Zealand, we mainly differentiate between Manuka (Leptospermum Scoparium) and Kanuka (Kunzea Ericoidis). These two shrubs look similar at first sight; however, upon closer inspection, flowers and leaves can be told apart. In some areas of New Zealand, Kanuka is more prevalent than Manuka and vice versa. These close relatives can oftentimes be found together or in close proximity to one another, with bees collecting from both sources and turning both nectars into honey. The scent, flavor, and consistency of a pure Kanuka and a pure Manuka are identical. Moreover, the pollen from both varieties under a microscope cannot be differentiated. This fact testifies to their apparent close relationship. Manuka is, after all, a Maori word which is often used to describe the whole tea tree family in New Zealand.