Ting Hua means “listening to the sound of liquor hops”, implying the extraordinary Chinese Baijiu-making skills.
As one of the world's six major distilled spirits, Chinese Baijiu enjoys a history of over 1,000 years. In ancient times, skilled spirits makers determined the quality of spirits by checking the size and dissipation speed of hops when the spirits flowed into the barrel during distillation. While more skilled ones could even determine the spirits quality by listening to the sound of the hops.
With such amazing skill, we can study spirits in more ways to further understand the relationship between liquor and people.This should be continued from the past to the present.
This is where the name “Ting Hua” comes from.
For Better Taste and Less Harm
As a drink favored worldwide, spirits has been a “company” to people for thousands of years. With the progress of science, people are now furthering their understanding of spirits. Modern research has proven that spirits drinking is related to a number of health problems. But for thousands of years, spirits has been an inseparable part of human life.
As a distilled spirits (Chinese Baijiu) company, we promoted the idea of making spirits both “tasty” and “healthy” in 2004. In 2016, we conducted systematic research and exploration by defining “Good Spirits in the Future” as our development direction.
Zhang Xuefeng, chief designer of Ting Hua, pointed out that Chinese Baijiu, as the distilled spirits with the most complex aroma in the world, must be consumer-centered and dependent on scientific progress and innovation. A better Baijiu experience should be based on better taste and less harm. That is really challenging - keeping the features of Baijiu in terms of aroma while meeting the health requirements by avoiding any functional materials that may affect the taste. The R&D team has tried hundreds of plans in combination of the purpose, the materials and the technique. However, none of them succeeded.
Zhang Xuefeng led the team to conduct research round the clock. It wasn’t until a nap at the laboratory in the early morning that he was inspired by a dream to find the key to achieve the purpose of the product. After that, TingHua team has conducted researches for 4 years and adjusted their plans for thousands of times. The team has finally established the “double activation” theory and developed harm reduction and benefits gain" technique for spirits making. They have achieved great breakthroughs in both theory and technique, while enabling new values of Chinese Baijiu.
The innovative technique takes mellow aged spirits as the base and multiple processes including secondary fermentation with special distiller’s yeast and directional bacteria, rectification and concentration. In the meantime, harmful components such as fusel oil and aldehydes are reduced and beneficial components that are generated from brewing process and can improve taste and health are increased scientifically. Finally, precious spirits with special aroma and amazing taste is obtained, showing comprehensive improvement in taste, experience and value.
Two Nobel Prize Winners Serve as Joint Chief Scientists of Ting Hua
Based on recognition of value and mission, in July 2022, two Nobel Prize winners, Professor Ferid Murad and Professor Arieh Warshel were appointed as the Joint Chief Scientists of Ting Hua.
Ferid Murad is the winner of the 1998 Nobel Prize in Physiology or Medicine. He found that nitric oxide is an important signal molecule in cardiovascular system and was devoted to exploring the influence of nitric oxide on human health. As his achievements of the Nobel Prize promoted the invention of Viagra, he was also reputed as the “Father of Viagra”. Professor Murad will guide TingHua team to apply his Nobel Prize achievement to daily life, especially to spirits for less harm and more benefits.
Arieh Warshel is the winner of the 2013 Nobel Prize in Chemistry. He is the founder of computational enzymology and starts computer simulation of biological system functions. Professor Warshel will guide TingHua team to apply his Nobel Prize achievement to product R&D to enable better taste and more benefits.