When we say burdock in Guangdong, we mean the pancreas of the cow, and there is a plant that is also called burdock.

Burdock from Cangshan, the "Hometown of Burdock" in China, is the best.

Because of the special soil and the fresh clean air and water, the burdock is rich in nutrients and strong in vitality, and it is the first choice for the source and export of burdock in China.

Fresh burdock is then carefully selected by professionals, i.e., individuals are uniformly similar, nutrient-rich and hollow-free burdock for processing, in order to ensure that good and effective burdock tea is made.

Burdock, also known as cow vegetable, white muscle ginseng, etc., for the Asteraceae plant, root and fruit can be used as medicine. Biennial or perennial herbs, the first year only root leaves, the second year of flowering seeds. The main root is fleshy and fat, erect stem, 100-260 centimeters high, multi-branched. Root leaves are large, clustered with long stalks, stem leaves are alternate, triangular-rounded.

Margins slightly undulate or finely steel serrated, leaf surface is dark green, smooth, leaf abaxial surface gray-green, with external tomentum, capitate sequential flowers, reddish-purple tubular, flower clusters at the top of the stem, achenes, long ovate can be obovate, gray-brown, spotted.

Burdock can be eaten raw. Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other human needs of a variety of vitamins and mineral version of the material, including carotene content than carrots 150 times higher than the content of protein and calcium for the root of the first. Burdock root contains inulin and volatile oil, burdock acid, a variety of polyphenolic substances and aldehydes, and rich in fiber and amino acids.