Discover the story of China’s native Chinese bees and the rare wild honey they produce in the pristine highlands of Muli, Sichuan—harvested only once a year.
High in the mountain river valleys of Muli, Sichuan—2,500 meters above sea level—lives a tiny, tireless creature. These little workers have been thriving on Earth for more than 70 million years. With a keen sense of smell and a love for sunshine and oxygen-rich forests, they are the true natives here: the Chinese bee (Apis cerana cerana).
Every February, as spring whispers through the highlands, the Chinese bees begin their annual rhythm. From flower to flower they flutter, gathering nectar from countless blossoms across the plateau. Their wings beat against the crisp air until December, when the last flowers fade and the work is done. Only then do the harvesters of Relo appear.
The bees have spent the whole year filling their combs with nectar from all four seasons. And the harvesters? They take honey only once a year.
That is why Relo wild honey is called Four-Season Honey—a true integration of the plateau’s changing blossoms, climates, and fragrances.
One of the most important nectar sources comes from Elsholtzia rugulosa, locally called Yebazi. Growing between 1,300 and 2,800 meters on sunny slopes, Yebazi blooms late in the year, just as the cold approaches. In traditional medicine, it is valued for clearing heat, aiding digestion, and relieving pain. Its distinctive herbal aroma lingers in every drop of honey.
Our honey is naturally light amber, often found in a crystallized state. Crystallization is not a flaw—it is a sign of purity. Like water turning to ice, it is a physical change, not a chemical one. The glucose in honey forms crystals when temperatures shift, creating a fine, creamy texture. Truly wild honey, especially high-purity polyfloral honey, tends to crystallize faster. If it never crystallizes, it likely contains added syrup.
The taste is delicate, fragrant, and enduring on the palate. Beyond natural sugars, our honey contains minerals, amino acids, and active enzymes. In local tradition, it is believed to moisten the lungs, replenish energy, detoxify, and even aid in managing chronic conditions.
At Relo, we enjoy honey in many ways:
Straight from the Spoon – The simplest joy: one spoonful straight from the jar, the sweetest moment of the day.
Honey-coated Walnuts – Local wild walnuts bathed in honey, evoking memories of highland meadows.
Honey Lemon Tea – Fresh lemon slices in warm honey water (under 60°C to protect nutrients).
Date-Walnut-Honey Bites – Dates stuffed with walnuts and drizzled with honey, perfect for afternoon tea.
When you taste Rinor wild honey, you taste the work of ancient bees, the patience of highland harvesters, and the fleeting beauty of four seasons in one jar.
