What is the Highest Grade of Honey? Decoding Quality

November 26, 2025 •

4 min read

According to the USDA, U.S. Grade A is the highest classification for extracted honey, based on criteria like flavor, clarity, and moisture. However, defining the absolute highest grade of honey is more complex, involving different standards for processed versus raw varieties, and specialized certifications like those for rare Manuka honey.

Quick Summary

The highest grade of honey varies by grading system. For commercially processed honey, it's USDA Grade A, while for raw medicinal-grade honey, it could be a rare Manuka with a high UMF rating.

Key Points

USDA Grade A: The highest grade for commercially processed honey, based on factors like clarity and flavor consistency.
Manuka Honey UMF 35+: A grade of Manuka honey that is extremely rare and potent, representing one of the highest therapeutic ratings available.
Raw Honey: Considered superior by many for its nutritional content because it retains natural enzymes, pollen, and antioxidants lost during pasteurization.
Not All Grades are Equal: Grading systems like USDA and UMF measure different qualities, making a direct comparison difficult depending on the user's priority.
Color and Flavor: Honey color on the Pfund scale can indicate flavor intensity, with lighter colors often being milder and darker honeys having more robust flavors and higher antioxidant levels.
Purity Matters: For many, the truest measure of honey quality is its authenticity and lack of adulteration with cheaper syrups or other additives.

Understanding the USDA Honey Grading System

In the United States, honey grading is voluntary and primarily applies to commercially processed and filtered products. The USDA classifies extracted honey into four main grades based on objective quality factors.

U.S. Grade A (or "Fancy")

This is the highest designation for table honey and requires a minimum score of 90 points based on three key factors: flavor and aroma, absence of defects, and clarity. Grade A honey is practically free of defects, possesses excellent flavor and aroma for its floral source, and has a moisture content not exceeding 18.6%. To achieve its signature clear appearance, this honey is often heated and ultra-filtered. This process, while creating a visually appealing, shelf-stable product, also removes natural pollen, enzymes, and other beneficial phytonutrients.

U.S. Grade B and C

U.S. Grade B: Requires a minimum score of 80 points, having a reasonably good flavor and appearance compared to Grade A.
U.S. Grade C: Requires a minimum score of 70 points and is still suitable for human consumption, but has a lesser quality flavor and more potential defects.
Substandard: Any honey that fails to meet the criteria for Grade C is deemed substandard.

The Importance of Processing

The high processing required for Grade A means that many beekeepers and health-conscious consumers consider raw or unfiltered honey to be of a higher quality, even if it does not technically meet the USDA's Grade A clarity standards. Raw honey, with its minimal processing, retains pollen, propolis, and a fuller spectrum of enzymes and antioxidants that are often destroyed by pasteurization.

The Prestige of Manuka Honey and the UMF Grading System

When discussing the highest grade of honey, especially concerning therapeutic properties, New Zealand's Manuka honey demands attention. Unlike the USDA's focus on table-grade appearance, the Unique Manuka Factor (UMF) grading system measures key bioactive compounds responsible for Manuka's renowned properties.

What UMF Measures

The UMF system is the global standard for certifying the potency, purity, and authenticity of genuine New Zealand Manuka honey. It measures three signature compounds:

Methylglyoxal (MGO): The primary antibacterial compound.
Dihydroxyacetone (DHA): A precursor that converts into MGO over time.
Leptosperin: A unique chemical marker that confirms the honey is from the Manuka plant.

Ultra-Premium UMF Grades

While many Manuka honeys carry UMF ratings from 5+ to 20+, a few rare batches achieve ultra-premium status. UMF 35+ is one of the world's rarest and most potent Manuka honeys, representing just a tiny fraction of all tested batches. These exceptional batches are typically matured for years to maximize potency and are considered among the highest-grade honeys available worldwide.

Raw and Artisanal Honeys

For many connoisseurs, the highest quality honey is defined not by a commercial grade but by its purity, flavor, and source. Artisanal and raw honeys often command premium prices because they preserve the natural integrity and unique characteristics of the floral source.

The Case for Raw Honey

Nutrient Retention: Raw honey retains more vitamins, minerals, enzymes, and antioxidants.
Floral Diversity: The flavor profile directly reflects the nectar source, from mild clover to robust buckwheat.
Purity and Authenticity: The presence of pollen allows for scientific verification of the honey's floral and geographic origin.

Comparison of High-Grade Honey Types


Aspect	USDA Grade A (Processed)	UMF 20+ to 35+ (Manuka)	High-Quality Raw/Artisanal
Primary Metric	Appearance, flavor uniformity, clarity	Bioactive compounds (MGO, Leptosperin)	Minimal processing, flavor, floral source
Processing	Heated and often ultra-filtered	Minimally processed, matured for potency	Filtered lightly, not pasteurized
Appearance	Perfectly clear, uniform liquid	Opaque, viscous, naturally crystallizes	Can be opaque or clear, contains pollen/wax
Health Benefits	Fewer nutrients due to heat	Strong antibacterial and anti-inflammatory properties	Retains natural enzymes and antioxidants
Rarity/Prestige	Common, mass-produced product	Extremely rare, collectible, premium pricing	Based on unique floral source and production
Best For...	General cooking, reliable consistency	Targeted therapeutic use, wellness support	Connoisseur enjoyment, health benefits

Conclusion: Which is Truly the 'Highest Grade'?

There is no single answer to what constitutes the highest grade of honey, as it depends on the criteria used for evaluation. For consumers prioritizing clarity and consistency in commercially available products, U.S. Grade A is the highest official designation. However, for those seeking honey with powerful therapeutic benefits, a rare, certified Manuka honey with a high UMF rating (e.g., UMF 35+) represents the pinnacle. For flavor purists and health enthusiasts, the highest grade may be an artisanal, raw honey that has been minimally processed to preserve its natural nutrients and distinct floral characteristics. Ultimately, the best choice depends on your specific purpose, whether it's for cooking, medicine, or simply enjoying the pure taste of nature.

Learn more about honey classification and quality standards from the official UMF Honey Association umf.org.nz.

Frequently Asked Questions

Not necessarily. While U.S. Grade A represents high quality for processed table honey based on clarity and consistency, the processing required often removes beneficial compounds. Many consider minimally processed raw honey to be nutritionally superior, despite not meeting the Grade A clarity standards.

UMF, or Unique Manuka Factor, is a certification for New Zealand Manuka honey that measures key compounds (MGO, DHA, and Leptosperin) to verify its potency and authenticity. A higher UMF number indicates a greater concentration of these bioactive compounds.

No. While authentic Manuka honey is prized, it is graded on a scale. Only very rare, exceptional batches that are properly aged reach the highest UMF ratings, such as UMF 35+, making them the most potent and valuable.

Raw honey is minimally heated and filtered, preserving its natural enzymes, pollen, and antioxidants. In contrast, processed honey is pasteurized and often ultra-filtered, which can remove these beneficial nutrients.

Neither is inherently 'better,' as it depends on preference and purpose. Lighter honeys typically have a milder flavor, while darker honeys have more robust flavors and often higher antioxidant levels due to their floral source. For example, darker buckwheat honey may have significantly more antioxidants than lighter honeys.

Genuine honey will contain pollen, which can be analyzed to verify its floral and geographic origin. Excessive heat and ultra-filtration, common in lower-grade commercial products, remove pollen. For Manuka, a UMF certification ensures authenticity.

Yes, improper storage can affect honey quality. Exposure to high heat, for example, can damage enzymes and beneficial compounds, while fermentation can occur if the moisture content is too high. Proper storage in a cool, dry place is important for preservation.