Honey is the food brewed by bees after collecting nectar secretion from plants. Honey contains 180 different substances, mainly glucose and fructose, and other ingredients include many amino acids, vitamins, minerals, enzymes, fragrances, pigments, hormones, organic acids, enzymes and bioactive substances. The sugar in honey accounts for more than three quarters of the total honey, mainly fructose and glucose, accounting for 85%~95% of the total sugar. Can be directly absorbed and utilized by the human body, and is especially suitable for people who are weak after illness. The content of protein in honey is between 0.29%~ 1.69%, and the specific content varies with flower species and regions. The content of amino acids in honey is not only rich, but also complete, containing a variety of essential amino acids needed by human body, which is one of the reasons for the high nutritional value of honey. The vitamins contained in honey are mainly B vitamins and vitamin C, nicotinic acid, pantothenic acid and biotin, which have a good effect on protecting the liver, promoting blood circulation and nourishing the skin. The mineral content in honey is generally between 0.04% and 0.06%, including iron, copper, potassium, sodium, tungsten, manganese, magnesium and phosphorus. Honey also contains a variety of bioactive enzymes, which can promote human metabolism, which is also a reason for the high nutritional value of honey. Because enzymes are easily inactivated at high temperature, honey should be brewed with warm water or cold water of about 40 degrees.