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J. Friend & Co的創立,為了將蜂蜜創造一個新的景象,致于工匠級養蜂人最高敬意。

我們單一收成蜂蜜的多元風味,呈現出無可取代的新味覺體驗,完整介紹給美食愛好者。

J. Friend & Co was created to return life to honey and dignity to the artisan beekeeper.

We want to introduce food lovers to the complex flavours of vintage honey, a taste experience without equal."

是甚麼原因,使我們的蜂密如此獨特?
What makes our honey unique?

蜂蜜的產生來自土地 – “在地風味”
Honey production Terroir – ‘Taste of Place’
蜂蜜的本質是由土地(來自法語單詞土)來決定,根據其氣候、土壤和溫度而形成獨特地理位置組合,賦予每一種蜂蜜的複雜成分與獨立個性。一如釀酒,土地顯著影響蜂蜜的味道。

單一產地 Single Origin

每罐蜂蜜都是從一個特定的花源收成,不論是哪個特定年份,或哪個特定區域 – 我們從不將其混合在一起。這個資訊清楚的印在每個罐子上。

單一收成 Single Vintage

我們每瓶蜂蜜罐上都有標記其採收的​​日期。我們從不將不同季節採集的蜂蜜混合,即使來自同一品種的蜂蜜,原因是不同季節與年份收集蜂蜜都有自己獨特的味道、顏色與質感。

CarboNZero認證 CarboNZero Certified

我們的蜂蜜是世界第一種榮獲carboNZero認證。此認證符合ISO 14067標準。carboNZero計劃由紐西蘭政府擁有並獨立審計。我們致力於溫室氣體排放的測量、管理、降低,並減輕所有其他的不可避免的排放。

Our honey is the first honey in the world to achieve carboNZero certification. This certification meets ISO 14067 standard. The carboNZero programme is independently audited and is owned by the New Zealand government. Our GHG emissions are measured, managed, reduced, (where possible) and any remaining unavoidable emission mitigated.

養蜂人 Beekeeper

我們與工匠養蜂人有著緊密的夥伴關係。他們的名字驕傲地顯示在我們的每個蜂蜜罐上。

可追溯性 Traceability

我們的每瓶蜂蜜都可追溯到其來源、收成期、地區和養蜂人。

採收與處理 Processing Technique

我們的蜂蜜在低於攝氏40度的溫度採收與處理。這確保了所有存在蜂蜜的天然酶依舊能存活,(如果蜂蜜的溫度高於攝氏45度以上,蜂蜜裡有益的成份,風味和質地均會受到影響)。儲存在蜂巢內的蜂蜜也保持在低於40攝氏度。

In line with our J. Friend and Co standard our honey is extracted and processed at a temperature not exceeding 40 degrees celsius. This ensures that all naturally occurring enzymes in the honey are kept alive, (if the honey is heated above 45 degrees the beneficial properties, flavour and texture of the honey will be affected). Honey stored in the hive is also kept at below 40 degrees celsius.

乳化過程 Creaming process

乳化蜂蜜是100%的純蜂蜜 – 100%純天然 – 無任何額外添加。多數蜂蜜會隨著時間產生結晶(山毛櫸甘露蜜是特例,自然地保持光滑和濃稠液態)。乳化過程技術發展自紐西蘭,蜂蜜在乳化過程中保持在攝氏12-14度的恆定溫度,連續五天溫和的攪拌。此過程減少了蜂蜜結晶鏈的長度,創造出更柔和,更順口的蜂蜜。而乳化過程的成果,就是有著奶油般的光滑質感的蜂蜜。

Creamed honey is 100% pure honey – 100% natural – nothing extra is added. Most honey crystallises over time, (with the exception of Beechwood Honeydew Honey which naturally remains smooth and syrupy). The creaming process was developed in New Zealand and results in a creamy smooth textured honey which will not granulate. The honey is kept at a constant temperature of 12-14 degrees celsius and gently stirred for up to 5 days. This process reduces the length of the honey crystal chains and creates a softer, smoother honey.

過濾流程 Filtering Process

為了保留純天然蜂蜜的特性。我們僅使用網狀過濾器來過濾蜂蜜,並挑出任何會影響口感的雜質。

Our honey is filtered so it retains all its natural textural properties. We run our honey through a large mesh filter to remove any dead bees or large impurities which would interfere with the enjoyment of our honey.