Dai Henwood among the endless rows of tea being grown at Zealong Tea Estate near Hamilton. Photos / Alan Gibson/NZ Herald
Dai Henwood among the endless rows of tea being grown at Zealong Tea Estate near Hamilton. Photos / Alan Gibson/NZ Herald
By Dai Henwood
One of the first things I can remember my parents teaching me was how to make them the perfect cup of tea. It took many trips back to the kitchen for milk adjustments to get the hue just right.
Tea is a subjective drink and everyone's perfect cup has different accoutrements. Maybe I like it because that is just how comedy is (although there are not accoutrements in comedy, I have used that word enough now). Tea has a special place in my heart. The perfect drink for sad, happy, whatever, whenever times.
In my teen years, I traveled to Japan and was introduced to green tea. After hearing it was good for the brain and had antioxidant properties I drank so much of it studying for seventh form certificate I got sick.
Fast forward to 2012 and I was googling the best quality tea in New Zealand and found a teahouse and plantation in Gordonton about one to seven hours out of Auckland depending on roadworks.
I travelled down there and was met by friendly faces and amazing tea. At that stage Zealong was only doing oolong, a tea I had never tasted, and I fell in love with it.
A tasting session of the tea being grown at Zealong Tea Estate near Hamilton.
My earlier travels to Japan had awakened a love for Zen and Vincent Chen, the founder of Zealong, had a Zen approach when founding the tea plantation. He brought 1500 cuttings from Taiwan but due to our strict biosecurity, they were put in quarantine. When they were released only 130 were alive. Rather than throwing in the towel he knew that these were the strongest plants and now they have multiplied to upwards of one million certified organic Camellia sinensis (tea plants).
This trip was a special one. I got to try the unique Dai Hong Pao (mighty black tea.) People say I love it because of the name but I promise it is the taste. Their original oolong range has expanded to include a heritage range of teas you would recognise along with some different blends, Fire and Ice, being one of my favourites.
I have so much passion for my job as a comedian and I am drawn to people who have similar passions for their jobs. The love, care and attention everyone at Zealong has is a sight to behold. People and tea are treated with so much respect. A part of me thinks I might need to drop the microphone and get into the tea business. The plants are not over-harvested as they are looking for quality, and just the top three leaves are taken. All the teas come from these top three leaves, just the process of drying, oxidising and rolling changes depending of the final tea desired.
Seeing farmland used for a tea plantation is a beautiful sight. Where you would normally see intensive dairy farming there is a rolling plantation of leaves that create the world's most popular drink.
The restaurant serves high teas through to delicious meals. I was treated to a one-off rendang authentically cooked to perfection. As well as entrees and desserts, I filled my stomach to capacity all while looking over the tea plants.
I find Zealong a place of peace, and as notifications bombard everyday life it is worth taking the time to journey to a quiet slice of the Waikato and enjoy tea the way it should be enjoyed. Slow, hot and delicious.
Teas
Morning Zealong Black tea, brew as per instructions, or half-and-half Earl Grey and loose black English Breakfast tea, 5g brewed for 5 minutes with whole milk.
Cold Brew Zealong Black tea, 5g Zealong Black tea in 500ml filtered water. Leave in the fridge overnight and sip your face off during the day.
Zealong Aromatic Oolong Brew as per instructions
Dai Henwood is a lover of tea and got to taste the huge array of varieties being grown at Zealong.
Dai's special warm-up chai.
My wife went to India last year and came back telling me about the chai sellers over there. I have been searching for recipes, none were quite right so I did a mash-up. This is great for a weekend winter morning.
250ml water
125ml milk (I use the Lewis Road Creamery silver top)
Put the water and milk in a pot and simmer, add the spices and keep simmering for 3 minutes. Bring to the lowest setting and add the tea, leave for 3 minutes stirring about once a minute. It should look like a spray-tanned dancer by this point. Pour into cups through a strainer and add raw honey if you want it sweeter.
Zealong Chamomile is the perfect drink about half an hour before bed.
