Lao Kombucha was born in 2008 with the meeting of two young enthusiast entrepreneurs and with the reunion, a couple of years later, of their complementary passions. Birds of a feather flock together, isn’t it what we say?

Calm and thoughtful, Jonathan loves martial arts. He finds himself in Taoism, which he discovered and rediscovered in China, where he lived for almost a year with his girlfriend. From Tai Chi to Wing Chun and Baji, a martial art once practised by the Imperial Guard in China, he likes when things are in motion. And what better way to move than to go outside to release all this energy? While camping in the wild and hiking on the mountains in the province of Québec or in the West, that is where he is the happiest.

Spontaneous and full of energy, Vincent left the cook suit to put on the one from the Canadian Armed Forces. Between Afghanistan and the floods of St-Jean-sur-Richelieu, he developed his passion for fermentation by creating his own craft beers. However, the art of hop wasn’t enough for him, so fermented tea was the next logical step. If he is not in his lair blending flavours, hops, teas and whatever he wants, you’ll find him on a sailboat, a climbing wall or riding a motorcycle wherever he can feel alive and free.

It was thus through a natural evolution that Jonathan and Vincent came with the idea of creating their own kombucha to allow the world to discover this drink that is still not very well known by the people of Québec, but which is growing in popularity.