Burdock tea is a pure natural tea with Chinese herbal medicine burdock root as raw material; In Taiwan Province Province, which prevailed in the colonial era of Japanese imperialism, Tainan was planted by the Japanese royal family on a large scale. Tainan used Liuchuan from Japan as the mother seed and was successfully cultivated by Mr. Lin Changshan, the father of Cao Qingcha in Taiwan Province Province.

It is characterized by deep roots, fat leaves, thick skin and thick meat. The first-class burdock has a diameter of more than 4 cm and a length of more than 1.5 m, which is several times larger than the white burdock on the market. Because burdock roots go deep into the ground, they can better absorb nutrients in the soil, so the nutritional value is particularly high.

In addition, it takes half a year from land preparation to harvest, and it is necessary to avoid the rainy season, so it can only be harvested once a year, which is even more rare and precious. In the Ming Dynasty, Li Shizhen called it "cutting seedlings and washing them as vegetables, taking roots and cooking them, and exposing them as preserved fruits will benefit people".

Burdock tea has the characteristics of eliminating human toxins and nourishing and conditioning with nutrients at the same time, which conforms to the theory of "once eliminated, it must be supplemented" in traditional Chinese medicine. this

In addition, burdock tea contains a lot of arctigenin and lignans, among which arctigenin is an anticancer active substance. It is comparable to ginseng and has the reputation of "Oriental Ginseng".

Burdock tea, with golden color and pleasant aroma, is a health drink suitable for all ages, and can also be stewed, rinsed and made into soup.

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