Infused with history.
Crafted for today.
An obsession with tea. Four terroirs. A new way to raise a glass.
It all started
in a teahouse.
Three friends. A trip to China. And a moment in a Hangzhou teahouse that changed everything, the first sip of a perfectly brewed Longjing tea, served in attentive silence.
It wasn't a drink. It was an experience. The depth, the length on the palate, the precision of the gesture, everything evoked the complexity of a great wine, without a drop of alcohol.
The question arose: why had no one yet created something serious with this?
You don't need alcohol to raise a glass. You just need something worth toasting.The LAO team
From leaf
to glass.
Inspired by the Mizudashi technique, an extraction method combining hot and cold infusions, every LAO creation starts with a precise choice: an identifiable terroir, a specific cultivar, a distinct growing method.
The goal is not to imitate wine or champagne. It is to reveal what tea can be when afforded the same attention, the same respect, the same standards as a great vintage.
Depth. Balance. Length on the palate. Lao is not an alternative. It is a destination.
Crafted to be enjoyed without restriction, on every occasion.
Every bottle tells a precise place, a cultivar, a method.
Designed and produced in Québec, with the world's finest raw materials.
Gold and silver medals at the World Artisan Food Awards 2024.
A tribute to terroir.
Gyokuro Okabe
Shade-grown tea under bamboo veils. Peach, pear, honeydew melon. Finish on peach pit.
Mucha Tie Guan Yin
Roasted oolong from Muzha mountains. Raw cacao, tangerine, deep roasted notes.
Guizhou Floral
High-altitude green tea, grown at 1,500 m. Floral tension, bright minerality, persistent green freshness.
Yunnan Bold
Fermented Pu'er from the ancestral cradle of tea. Wood, dried figs, golden honey, earthy depth.