First grade honey:

Honey source flower species: litchi, citrus, linden, Sophora japonica, Astragalus sinicus, Vitex negundo, etc.

Color: water white, white, light amber.

Status: transparent, viscous liquid or crystal.

Taste: sweet and moist, with the unique floral fragrance of honey plants.

Second-class honey:

Honey source flower types: rape, jujube, sunflower, cotton, etc.

Color: yellow, light amber, amber.

Status: transparent, viscous liquid or crystal.

Taste: It tastes sweet and has the unique fragrance of honey plants.

Third-class honey:

Honey source flower species: butter, etc.

Color: yellow, light amber, dark amber.

State: transparent or translucent viscous liquid or crystal.

Taste: sweet and tasteless.

Isohoney:

Honey source flower species: buckwheat, eucalyptus and so on.

Color: dark amber, dark brown.

Status: translucent viscous liquid or crystal, turbid.

Taste: sweet and spicy.

Note: When low-grade honey is mixed with the same kind of honey, it should be judged as low-grade honey. Where the old-fashioned honey extraction method (such as squeezing method, pot cooking method, etc.). ) is used to extract honey. The honey solution is opaque, dark and irritating, and can be used as the same amount of honey.

The types of honey are graded according to their concentration.

The first-class Baume degree (20℃) is above 42 degrees, and the water content is19%;

The second Baume degree (20℃) is 4 1 degree, and the water content is 21%;

The third Baume degree (20℃) is 40 degrees and the water content is 23%;

Baume degree (20℃)39 degrees, water content 25%.

Classification by grade is an important classification of honey.