Ex-journalist and banker Gina Li switched her passion to the liquid side of life, now trained as a water sommelier to provide the best H20 experiences
Before Gina Li found herself a calling in the world of water, she grafted in Hong Kong’s journalism industry with tenures at RTHK and TVB and worked in the anti-money laundering department at a local bank.
In 2020, she rid her corporate identity and found a calling in the beverage space, more importantly, the education and production of Hong Kong milk tea with Sifu Good Tea.
“During the pandemic, cha chaan teng’s were all closed and restaurants were suffering. I wanted people to still enjoy milk tea and to promote this intangible cultural heritage icon,” Gina told Foodie.
Having earned her education from a local milk tea master, she hosted classes for interested gourmands on how to create this time-honoured Hong Kong classic, and launched a line of milk tea, lemon tea, cold tea, and other local Hong Kong caffeinated beverages in stores.
Through the early 2020s, her milk tea masterclasses grew to amass a 500-strong waiting list. Hong Kongers could enjoy her mixes at city’super. She was invited to Polytechnic University to conduct lectures on tea culture.
What makes a good cup of Hong Kong milk tea? “You must have a good tea blend,” she states. “The tea plants usually consist of three kinds of black tea from Sri Lanka, evaporated milk, and water. The formula, temperature of the water, and timing is crucial.”
“However, Hong Kong-style milk tea si fu’s (experts) do not have a systematic syllabus [on creating a glass of milk tea]. Through my research, the experts believe in a good tea plant to create good tea, but very few people mention water quality. After all, water is 80% of what goes into milk tea.”
When business took a downtown post-pandemic, her business partner in their milk tea company introduced her to his family’s water filtration company and the importance of drinking quality water.
With Hong Kong importing a most of its water from Guangdong and a majority of distilled water found in our taps, Gina’s lightbulb moment came: dedicate her next chapter to studying water with the same fascination as she had with milk tea.
“My partner mentioned a water sommelier course hosted at [brewing school Doemens Academy] in Munich, Germany, where his water filtering system is included in the syllabus. I joined in November 2024 for the two-week course to become a water sommelier!”
The water sommelier course was intense and extensive. “We learned about hydrogeology, the mineral content of the water and how the environment affects the taste of water.”
“With food and wine pairings, we understood the difference how water will elevate the flavour of different kinds of foods. When you drink red of white wine, you can pick between sparkling or still water based on the high or low mineral content and what suits the palate. And, of course, the choice of water is essential for making tea!”
At the end of the two-week course, the students undergo six examinations, one being an exam challenging Gina to identify six different types of mineral water brands based on taste alone without the labels.
Gina returned to Hong Kong in late 2024 with great liquid ambitions. She assumed a brand ambassador role of Icelandic Glacial, a low mineral, high pH water brand, spreading the world that good water can be found and drunk in the city.
She has recently paired up with chefs to host private catering events, introducing clients to the complexity of water and water pairings.
“If, for example, you are enjoying seafood, you may want to pick sparkling water to help with digestion. A food like oysters, with its very delicate and clean texture, requires a more salty water to bring out the umami and not overpower the oyster’s [flavours].”
“ Whereas for beef steak, the taste is usually very rough, charred, and oily, you want something to clean your palate, so an acidic sparkling water helps to prepare you for the next dish.”
“People ask me what water you should drink before a meal, I would suggest sparkling water because sparkling water actually simulates your intestine and gut.”
This year, Gina is set to take on a role exotic to foodies and even restaurateurs in Hong Kong: a water consultant.
“I want to pursue my sharing of knowledge with restaurants as a consultant to create water pairings for guests. Wine pairings are very popular in Hong Kong, but very few talk about the importance of water when dining out.”
“There are a lot of people in Hong Kong who cannot take alcohol so I want to ensure that water is not neglected, ensuring more people gain an awareness of where and what the water they are drinking is. Water is all about daily life.”
Explore Gina Li’s water journey on Instagram and stay tuned for events she hosts in Hong Kong
