I. Look at the "Color". Pure honey is not very clear in appearance, appearing white, light yellow, or amber, with lighter colors being preferable; fake honey is generally a deep yellow. When purchasing, choose honey that has a fragrant aroma, correct color, pure quality, and a semi-fluid state. If the honey is too thin, the aroma is weak, or there is white foam on the surface, it indicates poor quality honey that is prone to fermentation.
II. Look at the "Stringing". Fresh, non-crystallized honey can be picked up with a chopstick. At room temperature, honey with a higher concentration can be drawn into very thin honey strings when lifted, and these strings are not easily broken. After the honey string finally breaks, the tip springs back powerfully. Adulterated or low-concentration honey is difficult to form into thin strings, and it falls in drops when lifted.
III. Look at the "Crystallization". The glucose in real honey crystallizes at 12°C～14°C, which is also proof of its high glucose content. The sugar in fake honey may also crystallize, but because it is not glucose, the crystals are different from those in real honey. The crystals of real honey dissolve immediately when rubbed between the fingers or in the mouth. The crystallized clumps of fake honey feel abrasive and gritty when rubbed between the fingers, and they are crunchy like sugar crystals, making a crisp sound when chewed.