We package honey all year round, so the honey that has crystallised in storage needs to be made easy to package with gentle warming. During the cold time of year, the honey that is packaged is warmed up and quickly cooled, but not heated! The warming is done in a way that ensures that the honey’s temperature does not rise too much during the process. Quickly warming up and cooling down the honey does not damage it. The more significant factor related to the quality of honey is the long-term storage temperature. Honey naturally contains over 200 ingredients, including enzymes whose number decreases if the honey is stored in too warm an environment for too long. For this reason, the Act on Honey written by the Finnish Ministry of Agriculture and Forestry (Maa- ja metsätalousministeriön asetus hunajasta) does not define a specific limit for heating honey for a short period of time. We always store honey in a cool storage space. Because most summer honey is delivered to us right after the end of the harvesting season, we store the honey until it is time to package it. We always use an unheated storage space for long-term storage. If the honey has become crystallised in the storage containers, it is warmed during the packaging process, so that we can get it out of the containers, strain it and package it in consumer packaging. After the honey is warmed, it is quickly cooled down to minimise enzyme loss. At home, you can minimise enzyme loss by adding honey to your tea only after it is cool enough to drink and by drinking the tea quickly, for example.