Zealong Tea Estate Gordonton Road Waikato
The gently flowing river, Wai
Currents swirling and merging and swirling anew
As they swirled in the sea to guide the Tainui canoe.
The gently flowing water, Wai
Swirling calmness, fullness to nourish
From seedling to the plants full flourish
All that can grow from seeds within.
The leaves meet the water, Wai
The essence is released
You are complete and can again begin.
Getting out of Auckland, you encounter the river flowing through the bend at Taupiri, past the cemetery on the hillside that watches over the river, the force of life flowing gently by the remains of its guardians who always did watch over it, and who are now buried in the sacred land. Then you turn off the main highway onto the Gordonton Road, passing through the lovely Waikato countryside in Spring, Blossoms still garnish the fields, the air is fresh and again you see that life is not all about main highways, that the back roads can offer the real treasures.
This was how I felt going to the Zealong Estate last week, on a day out for a drive, for a different lunch, for a different experience. There are other attractions along the road too, and the drive is very enjoyable. Zealong is just outside Hamilton, it is a forty hectare organic tea plantation with up to 1.2 million tea plants making Green, Oolong and Black teas that are served in the estate restaurant, and sold in the retail shop, online and in a number of different retail outlets. It is premium tea in a premium environment, and the estate and all that went into planning, executing and building up this business, completely deserve a premium outcome. The people behind this vision and this execution are to be truly congratulated.
You can see all this at www.zealong.co.nz and I will not dwell on what is covered there.
The website mentions that over twenty years ago a Mr Chen and his son Vincent were struck by the beauty of a Camellia flowering plant in the Waikato, and as tea is in the Camellia family, they wondered if that species would also flourish in the Waikato soil. It did. It is not alone in being very successfully transplanted from another wildly different environment. The Rhododendrons that beautify the Waikato down towards the King Country in late spring early summer are a native of the Himalayan region, perhaps the mountain plateau, possibly volcanic soils in the central North Island are compatible with the needs of these plants and give them a home away from home.
Lunch at Zealong Restaurant
The grounds of the estate are very charming, with plenty of statues complimenting the story, the story of high quality organic tea transplanted to the Waikato. The site is dominated to the right by a modern, stylish building in black and white housing the retail shop and function 
area, the retail shop contrasting the black tea packaging against a strong white background, while to the left, more set in a garden environment, is the restaurant. Inside it is attractive, offering both indoor and outdoor areas that look out over the tea plantation, you immediately feel you will have an enjoyable lunch, and you will not be disappointed.
Throughout our lunch we sipped on two of the teas on offer, Black and 
Pure Oolong. Water is heated on burners beside the tables, and you reuse the leaves multiple times, the flavour developing noticeably from the first pouring. Zealong offer their Origins Collection, comprising Green, Oolong (in three varieties) and Black, along with a Botanical Collection, their base tea mixed with herbs and spices which include lemongrass, rose petal, manuka, jasmine buds, kawakawa, ginger, lemon, peppermint and cinnamon. The Black is described as “full bodied, deep amber liquor with a sweet, honeyed undertone and silky smooth finish”, the Pure Oolong is un roasted to give the pure tea flavour, light and extremely refreshing. Both were beautiful, and left an enduring taste memory. All tea is priced at $9
High Tea in The Tea Plantation
While we waited for our mains, we accompanied the tea with the Artisan Bread selection, two on site baked breads and humus spreads. The menu offers some interesting Entrees…
Shitake Dumplings in black vinegar and ginger dipping sauce
Crispy tofu with miso glaze, on rice noodle salad with sesame dressing
Kumara Rosti with Goat’s Cheese, pickled vegetables and tomato relish
Lobster Tart, Lobster and shrimp with Leek and Oyster Mushroom fondue
Seared Beef Tataki, thinly sliced Angus over wakame seaweed with wasabi aioli
All were between $13 to $17, but perhaps regrettably we passed on these options and went straight to the mains. The main offering is limited, a choice of five dishes, eye fillet beef, lamb rump, pan fried fish with mussels, and two vegetarian dishes, seasoned vegetables on rice with preserved lemon, tomato and almonds, and Linguine pasta with lemon zest and ricotta.
We chose the Eye Fillet and the Lamb Rump. Both were good and plentiful, in fact I believe the quantity of meat could easily be reduced, reducing the cost proportionately, and encouraging people into side dishes, for a better balanced dining experience. The Lamb Rump came with a Jerusalem Artichoke puree, sautéed brussel sprouts and mushroom duxelle, finished in a red wine sauce, but the accompaniments were really only garnish. Similarly for the Eye Fillet, accompanied by a carrot and miso puree and kale and endamame beans. We could have added sides of wok fried vegetables or a green salad, instead we added the Chips, twice cooked potato seasoned with rosemary and sea salt with a “home made” garlic aioli. These were delicious, but I can only trust that all the food was “:home made”! The mains were between $28 to $39.
The choices we did make were certainly satisfactory, they have both been awarded Beef and Lamb Excellence Awards.We did not look seriously at dessert. This is not strictly a food review, but rather a review of the total experience.
We walked over to the very impressive retail shop, housed in a large building with display areas and function space. Sadly there is no tea tasting offered in the retail shop, the policy being that you can do that in the restaurant, which I don’t think is the right response. This looks an opportunity lost, the tea is at premium prices, and the estate has the ability to pull people from near and far. The shop does actually seems to have the capability of offering tea tasting so perhaps this is sometimes done, but we were told specifically that it was not. We did not buy any tea, the pricing of $35 approx upwards was discouraging after the money already spent on the lunch and the unwelcoming tasting policy, but still, the taste memory of the Black and the Oolong remain.
In a second surprising policy decision, the estate houses a tea museum, but this is closed except during private functions. Apparently the museum shares space with private offices, a layout error, and another promotional opportunity lost.
We drove back to Auckland alongside the Waikato river in the evening and then the dusk as the lights of Auckland twinkled ahead, a very good day, and an enjoyable experience of a very good destination.
Recommended as a very enjoyable outing.
The Slow Path
“To make perfect tea, you cannot take shortcuts… not without sacrificing purity. So at Zealong our approach is completely organic, using only the nutrients that nature provides. It is the Slow Way. But it is the Right Way”
