Tea The selection includes black, green, and herbal varieties, chosen for their quality, freshness, and distinct flavor profiles. Loose-leaf tea is promoted as a superior alternative to bagged teas, offering fuller aromas and a more refined brewing experience. The brand positions tea drinking as both a daily ritual and a form of wellness.

Orange honey is a variety of monofloral honey produced primarily from the nectar of orange blossoms. It is commonly harvested in regions with abundant citrus groves, such as California, Florida, Spain, and parts of the Mediterranean. The honey is known for its light golden color, delicate citrus aroma, and mildly sweet flavor with subtle floral and fruity notes.

Orange honey is typically lighter in color compared to wildflower or darker honeys and carries a distinctive aroma reminiscent of orange blossoms. Its taste is often described as smooth, refreshing, and less intense than darker honeys like buckwheat or manuka. Because of its mild profile, orange honey is widely used in teas, baking, salad dressings, and as a natural sweetener for everyday use.

Bees produce orange honey during the citrus bloom season, usually in spring, when orange trees are in flower. Beekeepers often place hives near orchards to allow bees to forage predominantly on orange blossoms. While the honey may still contain small amounts of nectar from other flowers, it is classified as “orange blossom honey” if the majority of nectar is sourced from citrus trees.

Nutritional and Culinary Use

Like other raw, unfiltered honeys, orange honey retains natural enzymes, antioxidants, vitamins, and pollens. It pairs especially well with herbal and black teas, cheese boards, and citrus

Monofloral honey is a type of honey which has a distinctive flavor or other attribute due to its being predominantly from the nectar of a single plant species.^[1] It is stored and labeled separately so as to command a premium price. While there may never be an absolute monofloral type, some honeys are relatively pure due to the prodigious nectar production of a particular species, such as citrus (orange blossom honey), or there may be little else in bloom at the time.

Beekeepers learn the predominant nectar sources of their region, and often plan harvests to keep especially fine ones separate.^[2] For example, in the southern Appalachians, sourwood honey, from a small tree that blooms late in the season, is highly regarded. Beekeepers try to remove the previously produced dark and strong flavored tulip poplar honey, just before the sourwood bloom, so it does not mix with the lighter sourwood. During sourwood bloom, there is little else for the bees to forage.

Wildflower honey is a type of polyfloral honey made by bees that forage nectar from a variety of wildflowers and flowering plants. Because the nectar sources vary by region and season, wildflower honey can differ significantly in flavor, aroma, and color, making it one of the most diverse categories of honey.

The flavor of wildflower honey ranges from light and floral to dark and robust, depending on the dominant blooms available to the bees during collection. Its color may vary from pale amber to deep golden brown. This variability makes wildflower honey distinct from monofloral honeys, such as orange blossom or clover, which come primarily from one type of flower.

Wildflower honey is produced in many parts of the world and reflects the unique biodiversity of each region. Beekeepers often harvest it during the peak blooming season when a wide variety of plants are in flower. Because of its complex mixture of nectar sources, wildflower honey is sometimes referred to as "multifloral honey."

Like other raw and unfiltered honeys, wildflower honey contains natural enzymes, antioxidants, minerals, and pollens. It is prized for its potential to help with seasonal allergies, since it may contain trace pollens from local plants. Culinary uses include sweetening teas, drizzling over yogurt, pairing with cheeses, and baking. Its flavor complexity makes it a versatile ingredient in both

Avocado blossom honey is a variety of monofloral honey produced by honeybees that forage primarily on the blossoms of the avocado tree (Persea americana). While the avocado fruit is widely cultivated in regions such as California, Mexico, and Central America, the honey derived from its blossoms is considered a specialty product due to the relatively short and seasonal bloom.

Avocado honey is notable for its dark amber to nearly black color and rich, robust flavor. Its taste is often described as bold, earthy, and slightly smoky, with subtle notes of molasses and caramel. Compared to lighter honeys like clover or orange blossom, avocado honey has a more full-bodied profile, making it popular among consumers who prefer strong, distinctive flavors.

The honey is harvested in areas with large avocado orchards, particularly in California and Mexico, during the brief flowering season in spring. Because avocado trees produce abundant nectar, bees can generate significant yields, though the honey remains relatively uncommon compared to more widespread varieties. As with other monofloral honeys, avocado honey may still contain traces of nectar from surrounding wildflowers.

Avocado blossom honey contains natural vitamins, minerals, antioxidants, and enzymes, similar to other raw honeys. Its bold flavor makes it well-suited for use in baking, marinades, salad dressings, and glazes. It pairs particularly well with cheeses, roasted vegetables, and darker teas. Its thick, rich texture also makes it a favored choice for spreading on bread or incorporating into hearty recipes.

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