Kansai, Taiwan Province, has become the primary producing area of Xiancao because of its moderate temperature and humidity in summer, which is beneficial to the growth of Xiancao. Although the area of Xiancao planted here is not the highest in Taiwan, it has the largest output, the best quality, strong fragrance and high gum content, and all the raw materials used to make Xiancao come from here.
Xiancao is a herb with mint-like leaves, small and green, slightly fluffy, and not surprising in appearance, but it is a local drink that has been passed down for a long time, and has the functions of reducing internal heat, relieving fever and clearing blood. After drying it in the sun, it will be boiled, and it will become Xiancao tea. If you add too much white powder to make it condense into Xiancao jelly, it will be even more sacred in summer.