CHINA | Ch1, Multiflora, TianBaoKang®  | Ch2, Vitex  | Ch3, Black Bee - Linden | Ch4, "Qinhe Langhua" Sophora Japonica | Ch5, Litchi | Ch6, Chestnut | Ch7, Galla | Ch8, Nileke Black Bee |Ch9, Cangyuan, Apis cerana | Ch10, Sour Jujube | Ch11, Zhidao Stingless Bee | Ch12, Stingless bee tree acid |

Ch7, Galla Honey

The Internal Environment of the Apiary

Aerial View of Apiary Environment

Beekeeper

Galla Honey

The honey

The Galla Honey is derived exclusively from the honeydew produced by aphids on Chinese Sumac trees (Rhus chinensis), collected from the distinctive gallnut formations. Harvesting occurs exclusively during the brief annual window of August to September.

It boasts a deep amber color and a thick, viscous consistency, presenting a unique sensory profile: prominent malt-like aromas followed by a complex, bittersweet finish. Traditionally valued in herbal practices for its perceived properties to moisturize dryness and nourish the stomach, it delivers a rich, distinctive flavor.

Renowned for its robust character and exceptional depth, Galla Honey is highly prized by wellness enthusiasts and honey connoisseurs alike, earning recognition as a rare natural delicacy that harmonizes gourmet taste with traditional wellness attributes.

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The beekeeping

The beekeeping operation in focus is Zhinian Honey Garden, situated at Yangjiawan, Jingzhu Village, Fairy Mountain Subdistrict, Wulong District, Chongqing. The person behind this beekeeping endeavor is Master Yang, a seasoned beekeeper hailing from Wulong, Chongqing, who boasts an impressive 40 years of beekeeping expertise.​

Deeply rooted in Wulong’s unique mountainous ecosystem, Master Yang has developed profound expertise in the region’s native nectar flora and the behavioral patterns of Apis cerana (Chinese honey bee). He adheres to the exclusive beekeeping philosophy of "Harvesting Honey Only Once a Year" — specifically insisting on winter harvesting. This practice is designed to ensure that the honey achieves natural maturity, with a Brix level of no less than 42°, and Master Yang firmly rejects any form of artificial concentration to maintain the honey’s pure, natural quality.