EDUCATION
6 minutes
Essential Takeaways
Manuka honey's colour naturally varies from light amber to dark brown, reflecting its pure, untampered state and the unique conditions of each harvest. This variation is completely normal and a sign of authentic, raw honey.
The colour of your Manuka honey can be influenced by a range of factors, including the season it was harvested, the region it came from, and even how you store it. Temperature changes may affect both the colour and texture of your honey.
While darker honey is often assumed to be "better", the colour of Manuka honey doesn't determine its quality or potency. What matters most is ensuring you're buying certified, genuine Manuka honey from a trusted source.
Ever noticed how your favourite Manuka honey seems to change its appearance, or wondered why two jars can look quite different? You're not alone – it's one of our most frequently asked questions, and there's fascinating science behind these natural variations.
When you look at Manuka honey, you're seeing the result of a complex natural process. Like many natural products, Manuka honey can vary in appearance from batch to batch. This variation is normal and occurs in genuine, raw honey.
In this article, we’ll be diving into the topic of Manuka honey colour and what causes variations. We’ll cover:
Understanding Manuka Honey Colour: The Science Behind the Shade
Each jar of Manuka honey captures a unique moment in time from New Zealand's diverse landscapes. Like fine wine, the colour tells a story of its origins – from the soil where the Manuka trees grew to the weather conditions during harvest.
The Pfund Scale: Industry Standard for Honey Colour
In the honey industry, we use the Pfund scale to precisely measure honey colour. The colours on this scientific scale include:
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Water White
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Extra White
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White
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Extra Light Amber
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Light Amber
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Amber
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Dark Amber
Most premium Manuka honey falls within the amber to dark amber range, typically measuring between 80-150mm on the Pfund scale. However, this can vary based on a wide range of different factors.
What Determines Manuka Honey's Colour?
Geographical Impact
Different regions of New Zealand produce varying honey colours due to the unique conditions they present. Here are some of the factors that can influence the colour:
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Local soil conditions
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Altitude of the trees producing nectar
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Microclimate effects
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The surrounding species of plants that bees may also be collecting nectar from
Seasonal Influence
The stage within a harvest season, along with weather patterns, can strongly influence the colour of the finished honey:
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Early season harvest: Generally lighter in colour
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Mid-season harvest: Medium amber tones
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Late season harvest: Typically darker shades
Weather patterns during the Manuka flowering season also impact the final colour, with rainfall and temperature affecting nectar concentration.
Natural Variations in Manuka Plants
The mānuka plant (Leptospermum scoparium) itself plays a fascinating role in determining honey colour. Here’s how:
Environmental Influences
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Geographic location affects the chemical composition of nectar
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Seasonal weather patterns impact nectar production and concentration
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Environmental stress can alter the plant's nectar production
Soil and Growing Conditions
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Different soil types affect plant growth and nectar characteristics
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Water availability influences nectar concentration
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Local growing conditions create variations in nectar composition
Chemical Composition
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Different chemotypes (chemical variants) of Manuka exist throughout New Zealand
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These variations affect the levels of DHA (dihydroxyacetone) in the nectar
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DHA levels in nectar influence the final MGO content in the Manuka honey, which represents the main bioactive compound
Natural vs. Artificial Processing
The way honey is processed significantly impacts its final appearance. At its core, the most authentic Manuka honey undergoes minimal intervention:
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Natural curing by bees produces optimal colour development
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Artificial dehydration can alter honey's natural colour and potentially affect the beneficial compounds such as MGO
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Temperature during extraction can influence the final colour
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Filtering methods may impact clarity and appearance (for example, high levels of filtering can result in a lighter honey)
Quality Beyond Colour: What Really Matters
It can be tempting to judge the quality of a honey based off its colour. However, this can be misleading, especially if you’re looking to use the honey for health purposes.
When it comes to Manuka honey, what really matters is the presence and concentration of bioactive compounds such as methylglyoxal (MGO).
Scientific Quality Indicators
Here are the key indicators to look out for when buying Manuka honey:
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MGO (Methylglyoxal) levels: This is the main bioactive compound in Manuka honey, and its concentration is directly linked to the potency of the product. In other words, the higher the MGO rating, the more effective the Manuka honey is.
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UMF™ certification: UMF™ is the strictest independent honey grading system worldwide. It tests for MGO levels, along with other markers of authenticity. Learn more here.
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Made in New Zealand: Pure, genuine Manuka honey comes from New Zealand, so make sure to verify that the jar you’re looking to buy was harvested and packaged in NZ.
Read more: What Does MGO Mean on Manuka Honey?
Understanding The Relationship Between MGO and Colour
A common misconception is that darker honey always indicates higher potency. However, this is not accurate.
Here are the key points to keep in mind:
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MGO levels are scientifically measured, independent of colour
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Testing ensures consistent quality regardless of appearance
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Colour variation doesn't correlate directly with therapeutic properties
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Each batch is individually tested for potency
Natural Changes Over Time
Your Manuka honey's color may naturally change over time. While the rich, amber hue you first see might shift slightly, these changes are part of honey's natural aging process.
Temperature, crystallisation, and storage all play a role in how your Manuka honey develops its character.
Crystallisation Process
One of the most noticeable changes you might observe in your Manuka honey is crystallisation:
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Natural crystallisation may lighten the honey's appearance
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The size of the crystals affects their opacity and perceived colour
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Temperature fluctuations can influence crystallisation patterns
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This process is reversible through gentle warming
Read more: Why Honey Crystallises and What To Do About It
Ageing Effects
Time brings natural changes to your Manuka honey. While its color may deepen and crystallisation might occur, proper storage and keeping the jar at room temperature helps to preserve its distinctive qualities.
Storage Guidelines for Optimal Preservation
Here are some tips and guidelines to store your Manuka honey the right way.
Temperature Control
Proper storage is crucial for maintaining your honey's characteristics:
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Store your honey at room temperature (18-22°C)
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Avoid exposure to extreme temperatures
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Keep the jar away from direct sunlight
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Make sure to maintain consistent storage conditions (large and regular temperature fluctuations reduce the shelf life of the product)
Best Practices
Follow these simple tips to preserve your honey's quality:
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Always use clean, dry utensils
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Keep the container tightly sealed
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Avoid moisture contamination
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Store your honey in the original packaging it came in
Troubleshooting Common Colour Concerns
Here's what different colour changes in your Manuka honey may mean and when they matter:
Normal Variations
The following changes are typically nothing to worry about:
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Subtle colour differences between batches
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Seasonal colour changes
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Crystallisation effects
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Temperature-related changes
When to Be Concerned
Watch for these unusual signs:
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Dramatic colour changes
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Separation or layering
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Fermentation signs (bubbling or unusual odors)
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Excessive cloudiness
Read more: Does Honey Go Off or Expire?
Frequently Asked Questions
Is darker Manuka honey better quality?
While darker honey often contains more beneficial compounds, colour alone doesn't determine quality. Scientific testing for MGO levels and proper certification are the most reliable indicators of quality.
Why does my Manuka honey look lighter after crystallisation?
Crystallisation naturally creates tiny air pockets between crystals, making honey appear lighter. This is a normal process and doesn't affect the honey's properties.
Can temperature change affect my honey's colour?
Yes, temperature fluctuations can temporarily affect both colour and texture. Gentle warming can restore the original appearance without compromising quality.
How can I verify my Manuka honey's authenticity?
Look for:
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UMF™ certification: Which confirms it’s independently tested to the highest standards
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MGO rating: Which confirms the concentration of methyglyoxal, the main bioactive compound in Manuka honey
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Traceable to the source: Look for brands that can show where the honey was produced (the sources of each honey jar we supply can be found here)
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Quality seals from recognised testing bodies: for example, our Manuka honey us certified as glyphosate free, non-GMO, Halal, Kosher, and more. Find out here.
Where to Buy Authentic Manuka Honey
The true value of Manuka honey lies not in its colour but in its certified quality and authentic sourcing from New Zealand's pristine landscapes.
Each jar tells its own unique story of the environment and conditions that created it, making every batch a genuine reflection of nature's complexity.
Whether your Manuka honey appears light amber or deep brown, you can trust in its quality when you choose a UMF™ certified product from a trustworthy brand.
Our Manuka honey range is UMF™ certified, independently tested, GMO free, Kosher, Halal, and more. If you’re looking for a Manuka honey brand that you can trust, you’re in the right place.
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