Taiwan Honey Terroir: Hsu Chung's Talk on Tasting Five Terroir Honeys and What Makes Good Honey

Bees carry the sugary substance produced by plant nectaries back to the hive, where it is brewed and stored. This product is called "honey."

This rather literary sentence could branch out into entomology, botany, fermentation science... but the only thing I care about is something very plain and simple: "Does the honey taste good?"

Since I held a honey tasting event in 2008, over the past decade or so, honey sources on the market are no longer limited to longan honey and lychee honey. There have been many wildly imaginative innovations, such as urban beekeeping activities that highlight city floral flavors, or uniquely designed bee pet boxes that connect indoors and outdoors with transparent tubes, keeping bees as pets.

Many people have responded, making honey flavors no longer secret flavors, yet more questions have emerged. What exactly is "good honey"?

Taste Five Honeys and Explore Taiwan's Honey Terroir

Therefore, I want to hold another tasting event with honey expert Ms. Li Li-yu. This time the theme is "Taiwan's Honey Terroir." We will talk about the current state of the honey world and discuss the definition of "top-tier honey." Naturally, we will let everyone taste the aromas and flavors of honeys that emphasize a single nectar source, such as Pingtung thick-skinned camellia honey and Hsinchu schefflera honey; we will also explore the ecological flavors of different regions, such as the Qingliu Tribe honey of Chuanzhong Island in Nantou and the forest honey of Daren Township in Taitung.

Finally, we will introduce a good honey with real attitude. This is made using four-tier beehives, harvested only once per season, and whether in enzyme content or flavor, it is honeydew nectar in top condition.

Teacher Li Li-yu and I will bring beehives to the venue for explanation, mainly discussing six aspects:

1. The distinctive qualities of Taiwan's single-flower honeys. For example, in terms of flavor, schefflera honey has a slightly bitter-sweet taste, reputed to taste like ginseng of the earth.

2. The terroir of Taiwan's floral honeys. Discuss the relationship between temperature and soil on honey flavor, and talk about the differences between winter honey and spring honey.

3. The differences between matured honey and unmatured honey.
4. Analysis of urban beekeeping trends.

5. Through two-tier and four-tier beehive beekeeping methods, discuss the sense of life of bee colonies, and talk about the differences between wild honey and cultivated honey.

6. How to enjoy Taiwan's beautiful honey.

Life cannot do without sweet flavors. Without good honey, flowers and moonlight are all in vain. You should share the same view as me, right!

See you on July 10 at 3 PM

Time: 07/10, 3 PM to 4:30 PM
Location: Warehouse No. 1 (No. 2, Alley 3, Lane 346, Section 2, Bade Road, Songshan District, Taipei City)
Tasting: More than five kinds of honey
Fee: 500 yuan

To register, please click here