Dona Aideau explores tea’s role in gastronomy by creating unique culinary experiences.
Dona Aideau is a tea producer, taster, sommelier, and educator from Assam, India, currently living in Pondicherry. She belongs to the Tai Community of Assam. Her ancestor, Sukaphaa, was the leader of the Tai group, and his followers established the Ahom kingdom (1228–1826 CE), which controlled much of the Brahmaputra Valley in Assam until 1826. Eight hundred years ago, the Tai carried tea with them from Mong Mao (Yunnan, China) to Assam and have been harvesting and brewing tea since then.
STiR: Tea production is becoming increasingly challenging. What inspired you to continue producing and expand your business?
Aideau: Despite the hurdles, my inspiration to continue as a producer stems from both a deep-rooted legacy and an unwavering passion for tea. As a fourth-generation tea planter and a certified tea taster by the Tea Board of India, I feel a profound connection to this craft. My forefathers were deeply rooted in cultivating and drinking tea in the Brahmaputra Valley long before it became a globally traded commodity.
My great-grandfather was among the pioneering tea planters, and my family has dedicated their lives to crafting some of the finest teas. This legacy is not just a family tradition; it’s a responsibility I hold dear — to preserve our heritage and honor the culture that has been built over generations.
STiR: How did you develop the idea of building gastronomical experiences around tea?
Aideau: Like wine, tea possesses complex properties that can be paired with food to elevate the dining experience. By selecting teas that complement specific dishes, we can enhance the flavors and aromas on the plate, creating a harmonious balance that enriches the meal. Unlike wine, however, tea clears the mind, offering a refined tasting experience without the effects of intoxication.
Tea-infused cocktails and mocktails pair well with food just like wine.
The gastronomic space also provides an excellent platform to introduce tea and highlight the diversity of Indian terroirs. It is a unique opportunity to showcase how India’s varied climates, altitudes, and soils influence the character of each tea, offering a sensory journey through its regions. Beyond tasting, it’s a way to discuss tea’s rich history and educate people about its cultural and culinary significance, celebrating the endless possibilities it holds both in and beyond the cup.
STiR: Tea is generally considered a poor or a working person’s drink. How do you work around that to create exclusive gastronomical experiences?
Aideau: Tea is consumed across all economic classes and cultures, serving as a unifying beverage that transcends social divides. In public spaces, tea often becomes a meeting point and a break spot for working people — a role that is not a bad representation of tea, but one that is sometimes diminished by the low quality of tea offered by these businesses. Similarly, the elite in the country also appreciate the sweet comfort of a cup of chai, with the primary difference being the environment in which it is consumed.
For me, every tea enthusiast — whether an amateur, a curious consumer, or a seasoned connoisseur — is worth educating about the rich agricultural heritage that tea represents.
Tea is and should remain a common man’s drink — an essential part of Indian culture that everyone deserves to access and enjoy. Unfortunately, accessing good quality tea remains a challenge even for those with the means. The issue is not just about affordability but about availability and awareness. In my experience, there is a genuine curiosity and openness to explore better teas, but the lack of access and knowledge often holds people back. My goal is to bridge this gap, ensuring that every individual, regardless of their background, can experience the joy of good tea while supporting the tea industry and its roots in Indian agriculture.
STiR: Is awareness about different types of teas beyond the crush, tear, curl (CTC) chai growing?
Aideau: Yes, awareness about the different types of tea beyond the traditional CTC chai is definitely growing, especially as more consumers become curious about the nuances of tea’s origin, grade, and flavor profiles. Just as different wines taste distinct due to their unique terroirs, each tea reflects the magic of its geographical region, seasonal variations, rainfall, temperature, soil nature, and, of course, the craftsmanship behind its production.
Teas from various regions in India offer a wide spectrum of flavors, whether it is the floral elegance of a Darjeeling or the malty richness of an Assam. These distinctions are as much about the terroir as they are about the producer’s skill.
As the industry evolves, consumers are becoming more open to exploring these complexities. The growing curiosity around tea’s diverse profiles reflects a broader shift towards appreciating the art of crafting teas that tell a story of their origin. With education and exposure, I believe we will see an even greater appreciation for the range and depth of Indian teas, and consumers will continue to develop their taste and curiosity to match.
STiR: Why are different teas great beverages to pair with other fine foods, such as chocolate and cheese? What other foods can it be paired with?
Aideau: The key is smelling and tasting without looking at labels. Tea, unlike alcohol, allows us to enjoy its complexities without intoxication. This makes tea an incredibly versatile partner for food pairings, as we can fully appreciate and explore its intricacies without the influence of alcohol.
Culinary events around the world now feature more tea and food pairing experiences, like Fabiola Ruggiero’s popular tea and cheese class at the 2025 World Tea Expo in Las Vegas.
The astringency and tannins in tea cut through the richness of cheese, cleansing the palate and enhancing creamy textures. Bold teas complement pungent cheeses like goat or hard sheep cheese, softening their strong aromas while highlighting their savory notes. Similarly, tea’s natural sweetness, floral hints, or earthy tones accentuate the flavors of chocolate.
Imagine pairing green tea with caviar — the sweetness of the caviar is drawn out, and the tea’s terroir is reflected. A full-bodied Assam perfectly balances the rich, gamey flavor of duck breast, while a first flush Darjeeling elevates a carrot-pomelo salad with fruity and vegetal notes. Tea heightens the flavors of any cuisine, creating a harmonious interplay of taste, aroma, and texture for an unforgettable dining experience.
STiR: How is India’s market for innovations in the tea industry? What are some of the most interesting innovations you have encountered?
Aideau: The market for innovations in the tea industry in India is still in its early stages, but immense potential is waiting to be tapped. While traditional tea production and consumption remain dominant, consumers are growing curious about new experiences and products that reimagine tea.
Tea’s natural sweetness, earthy tones, and floral accents elevate the flavors of chocolate, while its astringency and tannins cut through the richness of cheese.
I am personally working towards bringing innovation into this space by exploring tea’s role in gastronomy, creating unique pairings, and highlighting its versatility beyond the traditional cup. While we are seeing an influx of bubble tea, tisanes, and herbal-flavored teas entering the market, these trends tend to oversimplify or misrepresent the complexities of tea, which can hinder the growth of more authentic innovations.
India, with its rich tea heritage, offers endless opportunities for creativity, and I am excited to contribute to this evolving journey while ensuring tea’s true value and craftsmanship are celebrated.
STiR: What do you foresee for the next five years? How will the industry change? What new experiences, products, and innovations can we expect in the future?
Aideau: In the next five years, I foresee the tea industry in India continuing to evolve, with increasing awareness of the importance of quality, sustainability, and traceability. The Tea Board of India has been doing an incredible job in advancing these causes.
I hope to see further strides made in areas like strict regulations regarding international teas, the flavoring of teas, and transparency about sourcing, origin, and ingredients. As consumers become more knowledgeable, they will demand higher standards and more transparent labeling, and I believe the industry will rise to meet these expectations.
I also anticipate that innovations will continue to emerge, focusing on enhancing the consumer experience and showcasing the full potential of Indian tea, whether through creative gastronomic pairings or new ways of presenting the diverse terroirs of India. We can expect more emphasis on sustainable practices, from responsible fertilizer use to eco-friendly packaging, as well as a greater focus on environmental responsibility across estates and bought-leaf factories.
As a fourth-generation tea planter, Dona Aideau has an unwavering passion for tea and all that goes into producing it.
The future of tea is bright, with a more discerning, conscious consumer base driving the demand for authenticity, quality, and innovation. The industry will likely experience greater collaboration between producers, regulatory bodies, and consumers to shape a more sustainable and enriching future for tea.
STiR: As someone who works with a lot of producers and is a tea producer herself, what would you like to say to other producers and stakeholders?
Aideau: I would emphasize that there is no “good” or “bad” tea; what truly matters is ensuring transparency, honesty, and the right price for the product. Tea is a labor of love, from the fields to the cup, and respecting every stage of its journey is essential for the sustainability of the industry and the livelihoods of those who dedicate their lives to it. We can collectively elevate the tea industry by fostering trust and fairness while honoring its heritage and craftsmanship.