STiR coffee and tea magazine

20 STiR coffee and tea | 2025 Quarter 2 Summer (Jun/jul/Aug) STiR: How is India's market for innovations in the tea industry? What are some of the most interesting innovations you have encountered? Dona: 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. 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 coming years? Dona: 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 advanc- ing these causes. I hope to see further strides made in areas like strict regulations regarding international teas, flavoring of teas, and ensuring 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 fertil- izer use to eco-friendly packaging, as well as a greater focus on environmental responsibility across estates and bought-leaf factories. 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 col- laboration 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? Dona: I would emphasize that there is no "good" or "bad" tea; what truly matters is transparency, honesty, and ensuring 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 hon- oring its heritage and craftsmanship. 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. Photo courtesy Diana Jendoubi As a 4th-generation tea planter, Dona Aideau has an unwavering passion for tea and all that goes into producing it.

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