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Tahi's honey is not damaged by aggressive filtration. It contains high levels of natural pollens. Common commercial practices mean that much of the honey available on the market is highly filtered to remove all pollen and microscopic particles, therefore damaging its natural composition. This method is used because these particles can act as a nucleation point to start the crystallisation process.

Tahi eliminates the need to aggressively filter as we always seed the crystallisation of our honey with finely crystallised manuka honey. In contrast, commercial runny honeys have been subjected to high temperatures and aggressive filtering; without this, they would crystallise.