1. The difficulty of crystallization of pure honey is also different. For example, Vitex negundo honey and linden honey rape honey are all easily crystallized honey, which can be crystallized in a whole bottle. Sophora japonica honey and jujube honey can only be partially crystallized. Secondly, pure honey will have a slightly spicy throat if eaten dry, which is the characteristic of all bee products.

2. There will be a lot of bubbles in real honey after it is shaken in summer, which makes it easy for honey to rise out of the honey bottle. But after 1-2 days, the bubbles will disappear automatically, but when the honey bottle is opened, gas will rush out.

3. Honey mixed with flour, starch or corn flour is cloudy in color and not sweet enough in taste. Put a small amount of honey into a cup, add a proper amount of water to boil, and after cooling, drop a few drops of yellow wine and shake well. If the solution turns blue or red or purple, it means that the honey is mixed with starch.

4. Take one part of honey, add two parts of cold boiled water and four parts of 95% alcohol, mix well and leave it for one day and night. If there is no impurity precipitation, the quality is pure, and the precipitation is precipitated white sugar.

5. Use chopsticks to insert red-hot wire into honey. If it is good honey, you can see the smoke coming out after inserting the wire, but you can still smell the fragrance of fruits and flowers. If it is mixed with sugar, it will smell burnt.

6. The top grade is the one that can be drawn into long filaments by stirring honey, and the broken filaments will automatically retract into a ball shape. The drawing method only uses liquid honey.