2. burdock tea is a pure natural tea with burdock root as raw material; During the Japanese occupation of Taiwan Province Province, Tainan once planted a large area of land for the Japanese royal family. In Tainan area, Liuchuan from Japan 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". It is recorded in the Compendium of Materia Medica in detail that burdock is warm, sweet and nontoxic, which can dredge the twelve meridians and dispel pathogenic factors of five internal organs, and can resist aging after long-term consumption. 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. 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.