I live in Redwood City, CA. I have a hive in a location (Woodside) that lies on the inland side of the coastal mountains. It is very much a micro-climate. The fingers of fog from the marine layer just touch the edge of the town, giving rise to many sequoia and redwoods. I started a hive from a package of bees this spring, and they've done wonderfully. They've filled 2 deeps, great laying patterns, and lots of pollen and honey. I just pulled a medium super that was 80% filled and capped, and marveled at how dark the honey was. I cut a piece of comb yesterday, bit into it, and was sorely disappointed. The first second my tongue registered the sweet, but then an acrid and piney resinous taste followed, and stayed with me for some time. I am sort of bummed that this will be the case for the rest of my honey, but more so, I just want to figure out why the heck it tastes like this to begin with. Does anyone have any experience or ideas with this?
I can only suppose that the coniferous environment has something to do with this? Maybe that's a shot in the dark, but I am totally stumped.