One of the measures of honey quality is crystallization. This is influenced by the ratio of the two main sugars contained in honey, which are glucose and fructose. Carbohydrates are usually mixed into fortified honeys, due to which crystallization does not occur at all. You can also recognize such honey by its rough texture or foam on the surface. Many factors need to be monitored in order to produce really high-quality bee honey. The products offered by this category are used to determine the temperature, conductivity or the correct density.
There is a lot of discussion, even among the beekeepers themselves, about whether light honey is better (flower) or dark honey (honeydew). However, the name itself implies that flower honey comes from commercial and wild herbs, and is thus at least "more natural". A slightly better choice is therefore to buy light honeys, even those that are almost translucent, such as the acacia honey that is offered quite often. It has a high proportion of fructose, so it practically does not crystallize, which may cause some people to worry that "it's not the right honey" because it has to crystallize after a while. On the contrary, some consumers consider crystallized honey to be of poor quality or even "spoiled", but this is a big mistake. In addition, heating such honey in warm water will return it to its original consistency. However, honey should not be exposed to temperatures that are higher than 50 degrees Celsius, because then it loses a number of beneficial substances for the body. In practice, this means that sweetening with honey is not recommended right after pouring the tea with boiling water, but only after the tea (or other drink with which we sweeten the honey) has cooled down a bit.