Dona Aideau - A Tea Sommelier, Entrepreneur & Trainer

Tell us a bit about yourself

Hi I'm Donna 
A fourth generation Tea planter, a tea taster and tea sommelier. I'm originally from Assam and I belong to the Tai Ahom community. I try to teach people about specialty tea and how to truly perceive tea, not just as a beverage but as an experience that connects people to the emotion, to the craftsmanship and the terra.  

 What was your ambition as a child?

I was a free bird; my parents never asked me what I wanted to be. They gave me the freedom to just be me.  

Could you share a little about your journey and what first drew you into the fascinating world of tea? 
 
I was born in tea, quite literally, the tea kid. What drew me in teaching about tea was witnessing my parents attached and very passionate about the land that is Assam, to the people of Assam, to the people of the tea industry and the craftsmanship behind every cup. It wasn't easy. I still remember we lived through what we call back the most chaotic time, the dark years of Assam, which was the early 90’s, and I was growing up, and my parents did not give up. They worked to bring that every cup of tea to your table, which definitely pushed me to kind of carry forward the legacy, of course, and also the craftsmanship, the knowledge, the story of the people and the emotion of the people involved in the industry. 
 

Tea has such a rich cultural and historical presence- how do you balance honoring tradition by bringing a modern perspective to your work? 
 
 I'm a woman of my time, when you are deeply aware and respectful of your traditions, I think giving them a modern voice comes very effortlessly. It's the people, the terra. The emotion is something very interesting to share. Watching someone connects deeply with what is in the cup- that is really a magic! 
 

Tea is often seen as a humble, everyday drink- how do you elevate it into an exclusive gastronomical experience? 
 
Showcasing the craftsmanship behind every cup I pour and letting people taste the specialty teas that exist in our country that is where the transformation begins.  
  
 
 
How do you challenge the perception of tea as ordinary and instead position it as a luxury? 
 
Luxury isn't always about the price. Exclusivity lies in awareness, and sometimes the finest teas aren't the most expensive teas, you just need to know how to recognize them, and that is what I do as an educator and as a tea taster and as a tea sommelier.  

What is one misconception about tea that you often find yourself correcting as a trainer and sommelier? 
One thing which I try to correct people is the abuse of the word- tea. Anything which is made from flowers or fruits or any kind of leaves is not tea, it's tisane or infusion. You can call something tea when it is from the Camellia Sinensis plant.  
 

If you could host a “tea-only” dinner, what three pairings would be on the menu? 
My personal favorite would be a refreshing cold brew green tea with baked fish, beautiful autumn Darjeeling with a creamy mushroom Risotto, Assam Black - which is my favorite with a dark 100 percent chocolate or a chocolate mousse. I think that will be exciting. 

 
How would you describe your persoanl style? 
 I dress according to my mood, according to occasion, just like tea, the changes according to different moments. 
 

How do you resonate with Teejh? 
 The values that deeply align with my philosophy of tea. We both honor traditions. We both honor women yet move with the times, slow, mindful and rooted to Indian culture as a taster and a tea sommelier I work with only Indian teas and with Indian craftsmanship.