Our Tea Sifu (Tea Master) George Chong
Mr.George Chong is a partner of KungFuCha and is our resident tea master or “Cha Sifu”.
George is the author of our blog: "Cup of Tea With George" where he shares his extensive knowledge of all things tea as well as answer your tea and tea-related questions.
Click here to visit the blog now...
A native of Guangdong Province in China, George resides in Guangzhou and works from our KungFuCha Tea House / Tea Shop in Tianhe Read more about our Tea House on our "About" page here.
Since a very young age, George has been very interested in and passionate about traditional Chinese culture. He read many books from many different writers and from many Dynasties covering Confucianism, Daoism, Buddhism and Traditional Chinese medicine, and of course “Cha Dao” (The Way of Tea)
George started drinking tea with his family every day since a young age and discovered for himself how to appreciate the different tastes and qualities of fine tea. He also came to discover the medicinal and health affects of high quality tea. Just like fine wine, if the grapes and environmental conditions are perfect, the wine will not only taste excellent but have excellent effects on our body, especially the best vintages that have been aged for the right amount of time. Similarly, properly prepared and aged Chinese tea has the same character, but especially with tea it not only has a nice taste but also very beneficial medicinal/health properties.
George then went on to study with many tea masters and indeed directly with tea farmers - he would stay on the tea plantations and learn the complete process first-hand. At the same time he was conducting his own research: investigating how to make different varieties, from different altitude levels and different seasonal teas.
George continues to this day on his “Journey of Tea." He has found that tea has the potential to bring lots of happiness. You could say he has fallen in love with tea!
If you have a question for George, feel free to send it via our contact page.
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