Rapeseed honey: light blueprint color, slightly turbid, the aroma of rapeseed, slightly pungent, stored for a long time to reduce the pungency, taste sweet, but not too palatable, very easy to crystallize, after the crystallization of the milky white, the crystal is a fine granularity or grease-like. The size of the crystallization is in accordance with the original honey varieties, different varieties of honey crystallization despite a variety of forms, but will not affect its intrinsic quality, just physical traits are different, very hard is not a surface layer?