The Liuchuan burdock planted in Pingtung’s Guilai Township is non-toxic, sun-dried first, and then dried at low temperature to minimize the degree of oxidation and protect the nutrients from damage due to processing. The return area is one of the earliest and most important burdock cultivation areas in Taiwan. It has been planted since the era of Japanese occupation. The local soil is a peculiar clay plate alluvial soil (also known as red clay sandy soil), rich in minerals and good drainage, which is especially suitable for the growth of burdock. The returned water source comes from the foothills of Dawu Mountain, where the water is pure and pollution-free, and is irrigated by spraying water. The amount of water is stable and evenly received. Coupled with the climate with little rain in winter and spring, Pingtung has become a unique burdock planting area in Taiwan. Introduced and planted locally is the Yanagawa variety of Burdock from Japan, which is characterized by deep roots, fat leaves, thick skin and thick flesh. Due to the sufficient nutrients in the soil, the grown burdock belongs to the soft silk fiber, which is full of elasticity and original flavor. How to make burdock tea Boil on high heat until the water boils, wash the dried burdock slices and put it into boiling water, wait for the water to boil again, simmer on low heat for about 20 minutes, then you can drink! Please refrigerate if you have not finished drinking on the same day. "The number of burdock slices depends on the individual's palatability"