Sparkling tea. Yes, you read that right. Sparkling tea that resembles kombucha but with the disarming finesse of champagne bubbles. This is Lao sparkling tea, a unique offering in Canada where tradition meets innovation. Lao draws on ancestral knowledge to harmoniously blend Japanese and Taiwanese traditions, offering rare and refined teas in an effervescent version. The tasting experience of Lao sparkling tea is distinctive, combining softness, complexity, and unique aromas.

Their first product — the one to try first to introduce your palate to the unique experience of Lao sparkling tea — is Gyokuro Okabe, a Japanese shade-grown green tea. The leaves, shaded before harvest, yield gentle and complex aromas. According to tradition, depriving the plants of light creates more challenging conditions for the Gyokuro Okabe tea plants, altering their molecular structure to favor the production of sugars, amino acids, and aromatic compounds. Hand-picked once a year, it is considered one of the most refined teas in Japan.

During a tasting, Gyokuro Okabe sparkling tea reveals fruity notes of peach, pear, and honeydew melon, with a slightly bitter finish. I can sense the presence of the tea, but I am charmed by the complex fruity aromas. The finesse of the bubbles delights my palate beautifully.

Once you’ve acquainted your palate with this unique experience, Lao offers Mucha Tie Guan Yin sparkling tea, which provides a more pronounced aromatic structure thanks to roasted Wulong (Oolong) tea from Taiwan. Cultivated since 1875 in the Mucha region, this Wulong tea is a true rarity in Taiwan. The producer, Mr. Gao, offers a splendid version of the Iron Goddess of Mercy (Tie Guan Yin).

The tea is roasted over several days, giving it unique roasted tea aromas and a slight astringency on the palate, reminiscent of red grape skin.

With these two exceptional sparkling teas, Lao brilliantly blends tradition and innovation, offering a tasting experience that is both refined and truly original.