photo credit: Tate Dining Room
Winston Lau 劉鍵德
BSc 2019, major in Food and Nutritional Science
Founder and CEO of Mindful Sparks
The Art of Sparkling Tea: A Fusion of Science and Craftsmanship
As a Food and Nutritional Science graduate from HKU, Winston’s love for wine sparked a desire to develop an exquisite beverage for those who sought an alcohol-free yet sophisticated option. ‘What we’re trying to do is to maximise the flavour experience that people can enjoy, the aroma, the taste, and the aftertaste during fine-dining food pairings,’ said Winston.
A Journey Fuelled by Passion and Purpose
‘By utilising a multidimensional extraction technique and focusing on the full potential of Chinese tea, we aim to elevate the tea-drinking experience to a fine-dining level,’ Winston revealed the meticulous craftsmanship behind Mindful Sparks’ sparkling tea. Through a unique extraction method named ‘Layer Six Extraction’, developed in collaboration with Professor Jetty LEE of the School of Biological Sciences, the team extracts the polyphenols – the nutrients and complex flavours – from tea leaves. This process, combined with a three-day maturation and delicate carbonation, results in a champagne-like sparkling tea that exudes sophistication.
As a graduate in food science, Winston consistently prioritises upholding a strong food safety management system. ‘Despite our relatively short two-year establishment, we’ve successfully secured ISO 22,000, HACCP and HALAL certifications – a noteworthy accomplishment for a company of our size,’ remarked Winston. He highlights that these certifications are pivotal in advancing the company’s food safety management and production processes, facilitating collaborations with leading top hotel chains and retailers. Furthermore, Mindful Sparks has achieved a significant milestone by becoming the first non-alcoholic sparkling tea brand to partner with The Michelin Guild Hong Kong & Macau in 2024.
Winston’s business has already expanded to the Singapore, Macau, Taiwan and Korea markets, and will later expand to Malaysia, Thailand, the Philippines, Indonesia, Canada etc.
New product Development and Sensory Evaluation, in the second semester of 2018
The Intersection of Science, Sustainability, and Innovation
Drawing from his scientific background, Winston shared how his Food and Nutritional Science education contributed to his business operations. ‘My scientific training at HKU equipped me with critical thinking skills and a problem-solving mindset that are invaluable in the business world,’ explained Winston. The knowledge gained in food chemistry, marketing, and sensory evaluation courses empowered him to develop innovative solutions, such as the upcycling of cacao waste into the Blood Orange Cacao Husk Sparkling Tea. Interdisciplinary learning at HKU also allowed Winston to take courses from other faculties, such as Japanese studies and Buddhism studies, which inspired him to explore the non-alcoholic beverage business.
Winston emphasised the importance of aligning one’s academic pursuits with personal interests and career goals. ‘My four years of studying food and nutritional science not only broadened my knowledge but also provided a solid foundation for my entrepreneurial journey,’ highlighted Winston.
Dedicated to complexity, flavour, and sustainability, Winston has skillfully established a presence in the non-alcoholic beverage market, presenting a luxurious and health-conscious alternative. His journey is a source of inspiration for individuals aspiring to blend their passions with academic pursuits, paving the way for a fulfilling and impactful career. Mindful Sparks’ sparkling tea leaves us with an elevated appreciation for the artistry and innovation encapsulated in every sip.
Mindful Sparks – Luxury Sparkling Tea
More at Faculty of Science website
