The beginning of Lao Kombucha goes all the way back to 2013, when Jonathan flew to China for a period of nine months. His goal: intensive training in a martial arts school. After a few weeks of intense physical stress, his body finally begins to get used to this new rhythm of life and he ultimately decides to take a little break and visit the surrounding area. In the small town of Muping, he discovers an ancestral Tea House. Back in Quebec, Jonathan used to consume tea as a go-to drink everyday, but without really paying attention to it. Thus, while talking with the owner of the tea house, Zhang Wei, he learned a lot about the subject: all the tea families, the terroirs, as well as tea production and consumption techniques.

Since then, Jonathan went to see his friend Zhang Wei every weekend until he left and a new ritual had just taken shape in his life. So he becomes fascinated by the way Chinese drink theses little leaves. During the ceremony, everything plays a very important role on the final result: the temperature of the water, the quantity of leaves, and even the container in which the tea is infused. Throughout each infusion, the tea is transformed and reveals different flavors. A new passion for Jonathan’s was born during this time.

Upon his return to Quebec, the consumption of Camellia Sinensis leaves is now part of his daily life.
With a desire to begin the adventure of entrepreneurship, and noting the growing popularity of kombucha, he seized the ideal opportunity to share his passion for tea.

In 2016, after several months of preparation, research and development, and installation, Lao took shape in an building in Charlesbourg, Quebec City. Lao Kombucha sold its very first bottle in April 2017.