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Ting Hua
William Faulkner once said that “civilization begins with distillation”. As a drink favored across the world, liquor has been a “company” to people for thousands of years. With the progress of science, people are now furthering their understanding of liquor. Modern research has proven that drinking liquor is related to a number of health problems, but as one of the preferred beverages for thousands of years, liquor is still an inseparable part of human life.
Delivering drinks which have a better taste and are less harmful to the body has been a vital research subject and a developing trend for many liquor companies home and abroad. And it is exactly what the Chinese Baiju industry, one of the world’s top six distilled spirits, is striving for.
Ting Hua, one of the major Chinese Baiju brands, was the first to define Baijiu from two perspectives in 2004 – namely “tasty” and “healthy”. In 2016, Ting Hua conducted systematic research and exploration by orienting towards “Good Spirits in the Future”, with a mission to pursue a less harmful and better tasting development of Baijiu. After four years of unremitting effort and thousands of trials, Ting Hua has made great progress in liquor research.
Bioscience research indicates that drinking alcohol over stimulates the sympathetic nervous system whilst inhibiting the parasympathetic nervous system, thus agitating and having an adverse effect on the human body.
The Research and Development team at Ting Hua raises and puts into practice an innovative notion: the "double activation" liquor making theory. This results in activation of both the sympathetic nervous system and the parasympathetic nervous system, and restores the balance between the two nervous systems, which work in coordination but with opposite functions to each other.
This provides strong theoretical support for lowering the harmful effects of alcohol and having a greater value to health.
Using the theory to instruct us, we put mellow aged spirits through 109 procedures, including secondary fermentation, rectification and concentration, by means of directional bacterium and special yeast. In this way, we were able to utilize the new technology with more upsides and fewer downsides.
Ting Hua marks a new pinnacle of Baijiu in terms of complexity, depth and delicacy of taste.
It should be noted that with this formulation, we have reshaped Baijiu into a drink which has minor damage to health and brings an unprecedented healthy value to drinking.
As for scientific validation, we conducted research on two groups of subjects, male and female adults, who then consumed a daily intake of 50ml of Ting Hua for 7-14 consecutive days. With these subjects, we analyzed a wide range of biological indicators, both before and after the test. The data suggested that there was a significant leap in sero-immunity indicators, hormones, and the functional indicator nitric oxide with consumption of Ting Hua. Alongside this, the subjects’ emotional regulation indicators like serotonin, endorphin, and dopamine increased, as well as their cuticle moisture and percentage of deep sleep.
The pursuit of value never ceases and there is no limit to the innovation of products. For many years, the R&D team of Ting Hua have consistently collaborated with the world’s top universities and scientists from across various borders, fields and cultures, in order to gather experiences and provide samples for the development of a worldwide liquor which is beneficial for health.
In July 2022, two Nobel Prize winners were appointed as the Chief Scientists of Ting Hua. They are Ferid Murad, awarded the 1998 Nobel Prize in Physiology or Medicine, and Arieh Warshel, who was awarded the 2013 Nobel Prize in Chemistry. They will collaborate with Ting Hua’s R&D team to make bolder strides in the innovation of products with the world’s leading scientific and technological achievements. This will open up a new path in the development of healthy distilled spirits with a benefit which will be felt worldwide
In 2021, we became supporters of the University of Cambridge with the establishment of the MAA Digital Lab, whilst simultaneously collaborating with the Vanishing Worlds Foundation (U.K) to establish The Institute for the Comparative Alcohol Studies. We will promote the integration and flourishing of the world’s liquor culture by studying the past and future of liquor in human civilization for the benefit of mankind.
Ting Hua means “listening to the sound of liquor hops”, arising from the extraordinary Chinese Baijiu-making skills.
As one of the world's six major distilled spirits, Chinese Baijiu has a history of over 1000 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. More skilled makers could even determine the spirit 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.
Ting Hua has given full play to the traditional solid-state advantages of making Chinese baijiu. By integrating cutting-edge achievements in multiple disciplines, it has established a “two activation” spirits making theory and developed a “more benefits and less harm” technique of making spirits, realising an overall improvement in taste and physical sensation.
Better Sensory Tasting Experience
On the basis of grain flavour, Ting Hua has elevated the mellow, rich, multi-sensory taste and delicate experience of Chinese baijiu to a new level. Ting Hua has added at least 24 fine-sorted aromas and 3 mouthfeels (saliva-generating, permeating, cool). Both its aroma and taste are enhanced and a refreshing sensation is provided to drinkers.
Pursuit of less harm and more benefits
Modern research has proven that spirits drinking is related to a number of health problems. But spirits have been an inseparable part of human life for thousands of years.
Out of the care for consumers, Ting Hua is able to reduce the harm and improve the benefits of the liquor by virtue of scientific and technological progress and innovation. It has created a better consumer experience, and achieved brand new drinking values.
For better taste and less harm
As a drink favoured worldwide, spirits have 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 consuming spirits is related to a number of health problems. But for thousands of years, spirits have been an inseparable part of human life.
As a distilled spirits (Chinese Baijiu) company, we promoted the idea of making spirits both “delicious” and “healthy” in 2004. In 2016, we conducted systematic research and exploration and defined “Good Spirits in the Future” as our direction of development.
Zhang Xuefeng, chief designer of Ting Hua, pointed out that, as the distilled spirit with the most complex aroma in the world, Chinese Baijiu must be consumer-centred and dependent on scientific progress and innovation. A better Baijiu experience should be based on better flavour and less harm. That is a challenge - 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 methods to combine the purpose, the materials and the technique. However, none of them succeeded.
Zhang Xuefeng led the team to conduct research around the clock. It wasn’t until an early morning nap at the laboratory that he was inspired by a dream to find the key to achieve the purpose of the product. After that, the TingHua team conducted researchers for 4 years and adjusted their plans thousands of times since then. The team has finally established the “double activation” theory and developed a “harm reduction and benefits gain” technique for the making of spirits. They have achieved great breakthroughs in both theory and technique, while enabling new values of Chinese Baijiu to be created.
The innovative technique takes mellow liquor as the base and subjects it to 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 the beneficial components which are generated from the brewing process and can improve both taste and health are chemically increased. Finally, precious spirits with the special aroma and amazing taste are obtained, showing a comprehensive improvement in taste, experience and value.
Based on the recognition of value and mission, two Nobel Prize winners, Professor Ferid Murad and Professor Arieh Warshel were appointed as the Joint Chief Scientists of Ting Hua in July 2022.
Ferid Murad is the winner of the 1998 Nobel Prize in Physiology and 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 reputedly known as as the “Father of Viagra”. Professor Murad will guide the Ting Hua team to apply his Nobel Prize achievement to daily life, especially to spirits for with less harm and more benefits to health.
Arieh Warshel is the winner of the 2013 Nobel Prize in Chemistry. He is the founder of computational enzymology, and started computer simulation of biological system functions. Professor Warshel will guide the TingHua team to apply his Nobel Prize achievement to product R&D to enable the formulation of a better taste and more health benefits.
