Zealong Tea Room has been included in a prestigious global book showcasing the tea plantation that was once a Waikato dairy farm.
Zealong Tea Estate is brewing more than just globally acclaimed teas on land that was once a dairy farm. Mary Anne Gill visits Gordonton in Waikato to uncover the innovation and international acclaim stirring beneath the land.
Zealong Estate’s Julia Jeanplong with samples of the estate’s tea with the plantation behind her looking north. Photo: Mary Anne Gill
Gigi Crawford has another plan up her sleeve.
The Zealong Tea Estate chief executive is brimming with ideas and has built a team eager to bring her creative visions to life.
The latest is a tea-based cocktail she believes will be a hit with guests. During a team meeting, the Zealong staff brainstormed name ideas and came up with Waikato Sunrise.
“In Singapore, they have the Singapore Sling, so we wanted something that said Waikato,” says Crawford, referencing the general scenic beauty of the region at dawn and particularly the view over the Gordonton tea plantation.
The cocktail – created by Annalyn Walen – uses Zealong’s green heart tea, yuzu, elderflower and either vodka or gin.
Waikato Sunrise inventor Annalyn Walen creates her cocktail for guests. Photo: Mary Anne Gill
While the team toasted their new creation, they had another reason to celebrate.
The estate has been recognised in a book called “150 Tea Houses You Need to Visit Before You Die.”
From traditional Japanese tea houses to modern, trendy hot spots in global cities, each tea house has its own story, ambience, and unique tea experience.
Zealong is the only commercial tea estate in New Zealand and produces organic, award-winning teas (green, black, and oolong).
Newly-elected Waikato mayor Aksel Bech, Hamilton and Waikato Tourism chief executive Nicola Greenwell and NZ Trade and Enterprise customer manager Lisa Marcroft were on hand to celebrate with Crawford, general manager Sen Kong and other Zealong staff.
It marked Waikato Sunrise’s debut along with one of Zealong’s Signature High Teas and tea tasting.
Zealong chief executive Gigi Crawford, right, watches as Waikato mayor Aksel Bech and Hamilton & Waikato Tourism’s Nicola Greenwell sample the legendary High Tea. Photo: Mary Anne Gill
Bech told The News he had sampled just about every experience at the estate and was thrilled to give the cocktail a go.
“Zealong is not just a local success but it’s actually a national icon of quality, innovation and sustainability.
“It’s a world class brand producing premium teas that are now right across the world.
“It is so much more than about tea – it’s the manaakitanga (hospitality, kindness, and support) that every visitor will feel when they come here, whether local or international.”
“It’s a unique experience that really envelopes the visitor with a really authentic connection to these very special Waikato soils.
“Excellence has grown right out of the soil here,” he says praising Zealong’s transformation from dairy farm to global tea icon.
“Yes we know we can put some cows out there and produce some milk, but what we’ve done here is so much more …. and that’s a real testament to Zealong in the spirit of showing what is possible.”
The three who prepared a high tea to celebrate inclusion in a book were from left Krisca Ramos (Functions & Events Chef), Valentina Avecilla (Executive Chef – Tea Room) and Faith Holman (Kitchen Hand). Photo: Mary Anne Gill
Crawford says inclusion in the book was special.
“We have always believed in our story and are honoured to have it shared in these pages,” says Crawford.
“It’s surreal to think that our tea, grown right here in the mighty Waikato, is now enjoyed and stocked on shelves across the globe.
“To receive this kind of international recognition is a huge honour and a testament to the unwavering passion and commitment of everyone at Zealong,” she says.
“The dedicated team at Zealong consistently strives for and delivers perfection in every interaction with manuhiri (visitors), ensuring that every guest enjoys a fantastic and memorable experience,” says Greenwell.
Zealong Tea Estate
Waikato has the ideal combination of abundant rainfall, sunshine, free-draining acidic soil and the right temperature for growing tea. The famous fog also plays its part in ensuring that the plants enjoy the good level of moisture they need to thrive.
Zealong produces an annual harvest of 20 tonnes from 1.2 million tea plants on 48 hectares of land. Tea pickers – some from Taiwan and others from around New Zealand – started work the day after the book celebration.
The estate was founded in 1996 – there’s another set of ideas whizzing around in Crawford’s head, how to celebrate the 30th birthday.
It was once a dairy farm – the original farmhouse is still on the estate as are the camellia bushes which thrive in the same conditions as tea plants.
Zealong founder Vincent Chen saw how well camellias did and decided to give tea a go initially importing 1500 tea cuttings from Taiwan. Only 130 survived New Zealand’s quarantine protocols.
Drinking tea is an integral part of many cultures, particularly in Asia.
New Zealanders rank eighth globally in tea consumption, averaging 1.19kg per person annually – well behind Turkey, where residents consume 3.16kg each, equivalent to 1300 cups a year.
The most popular varieties in New Zealand are English breakfast, black, green, Earl Grey and fruit infusions.
Zealong Teas
Zealong Tea Room has been included in a prestigious global book showcasing the tea plantation that was once a Waikato dairy farm. Photo: Mary Anne Gill
Zealong Tea Room has been included in a prestigious global book showcasing the tea plantation that was once a Waikato dairy farm. Photo: Mary Anne Gill
Zealong chief executive Gigi Crawford, right, Waikato mayor Aksel Bech and Hamilton & Waikato Tourism’s Nicola Greenwell. Photo: Mary Anne Gill
