...and bunnies. Zealong is oolong grown in New Zealand. I think I'd also like to try the Aromatic and Dark varieties, though for now I tried Pure, it having the most appealing description.
However, once over that bump, it was rather delicious. Still buttery, though with a bit of a sweet floral note to it and a lovely scent to match.
Used 195-200 degree water and about a third of the sample, from Chicago Tea Garden, in a 160ml gaiwan. The first ten steeps were rapid, pouring the water in then pouring it into the cup within a few seconds. Despite the speed, the first three steeps tasted a bit too strong, far too buttery with an astringent undertone.
However, once over that bump, it was rather delicious. Still buttery, though with a bit of a sweet floral note to it and a lovely scent to match.
So, it seems, New Zealand makes a pretty decent oolong. I'd recommend it.
That settled, for the curious, how the tea came to New Zealong:
"Zealong was established in 1996 in Rototuna, Hamilton, when its founder, Vincent Chen, brought 1500 seedlings from Taiwan. The Ministry of Agriculture and Forestry/Biosecurity New Zealand (MAFBNZ), being one of the strictest in the world, quarantined the seedlings for 10 months. Only 130 of the strongest seedlings survived, and these were planted in New Zealand. Today, one million tea plants are harvested by hand three times per year, on a 120 acre farm in Gordonton."
[source]
At $3.15/oz. Life in Teacup's Cui Yu(Spring 2010, Taiwan, Nantou County) is pretty decent as well as priced in a way that one won't cry over drinking it on a stuffy nose.