Ding Mei creates "fast gene" for tea

talking about a lifestyle, a slow, peaceful and happy way of living. Slowness and peace seem to be an inherent part of Pu’er tea culture.

“Creating great tea takes time and people today do not have time. So we make it faster.” The‘fast’ Ding Mei referrs to is changing the way Pu’er tea is by making it a ready-to-consume commodity instead of preserving it.

Ding Mei, a former doctor, realized through her clients in Taiwan that despite living in a tea-growing area, she never realized there were so many customs and miraculous habits surrounding tea. She first moved into the Pu’er tea business in 2003, which is a totally different industry from medicine. From the very beginning, she hoped to produce tea products that can be quicklyconsumed.

At the Pu’er City Longsheng Tea Market, Ding Mei’s Kangti Pu’er Tea Shop is in an out-of-the way alley, but has all kinds of different tea products.

“This is a roasted flavour and this one is almost like an incense.Our tea pastes now have nine different flavours.” To demonstrate how to speed up the creation of Pu’er tea, Ding Mei offered a “mini tea cake” for us to taste. She said that in order to consume it quickly, Pu’er tea should be standardized --roasted in a workshop. After the tea paste,aroma and taste should be consistent.

The research and development of products such as tea paste took Ding Mei ten years of hard work. “I don’t want to include additives in my tea pastes. I want to keep the tea’s original flavour.” At the beginning, we encountered difficulties in making the tea pastes. A block of tea could not be formed without adding condensation. But Ding Mei perservered with her principles so that the “small secret” of success was gradually revealed through numerous experiments.   

“I drink my own tea every day.” To guarantee the quality and taste of her tea pastes, Ding Mei insisted on using only one process to extract a tea’s essence. At the same time, for the materials to be extracted, she screens for impurities to make sure her products are clean and hygienic. Today, the product is certified by the European Union and exported abroad.

“The consumption of tea pastes is becoming mainstream.” Ding Mei said that her teas are simply drinks, and that more work needs to be done to solidly provide a better product. 

IK

Ding Mei creates fast gene for tea

talking about a lifestyle, a slow, peaceful and happy way of living. Slowness and peace seem to be an inherent part of Puer tea culture. Creating great tea takes time and people today do not have time. So we make it faster. Thefast Ding Mei referrs to is changing the way Puer tea is by making it a ready-to-consume commodity instead of preserving it. Ding Mei, a former doctor, realized through her clients in Taiwan that despite living in a tea-growing area, she never realized there were so many customs and miraculous habits surrounding tea. She first moved into the Puer tea business in 2003, which is a totally different industry from medicine. From the very beginning, she hoped to produce tea products that can be quicklyconsumed. At the Puer City Longsheng Tea Market, Ding Meis Kangti Puer Tea Shop is in an out-of-the way alley, but has all kinds of different tea products. This is a roasted flavour and this one is almost like an incense.Our tea pastes now have nine different flavours. To demonstrate how to speed up the creation of Puer tea, Ding Mei offered a mini tea cake for us to taste. She said that in order to consume it quickly, Puer tea should be standardized --roasted in a workshop. After the tea paste,aroma and taste should be consistent. The research and development of products such as tea paste took Ding Mei ten years of hard work. I dont want to include additives in my tea pastes. I want to keep the teas original flavour. At the beginning, we encountered difficulties in making the tea pastes. A block of tea could not be formed without adding condensation. But Ding Mei perservered with her principles so that the small secret of success was gradually revealed through numerous experiments. I drink my own tea every day. To guarantee the quality and taste of her tea pastes, Ding Mei insisted on using only one process to extract a teas essence. At the same time, for the materials to be extracted, she screens for impurities to make sure her products are clean and hygienic. Today, the product is certified by the European Union and exported abroad. The consumption of tea pastes is becoming mainstream. Ding Mei said that her teas are simply drinks, and that more work needs to be done to solidly provide a better product. IK