Yoshi's Burdock

特供有机牛蒡茶

Harvest
February 2023

Origin
Cedar Isle Farm, Agassiz, BC

This tea is a special collaboration with our friend Yoshi Sugiyama of Cedar Isle Farms. For more photos and the story our visit to the farm, please read our journal entry. 

Cedar Isle farm is a small, family run farm in Seabird Isle in Agassiz, BC. It is the passion project of Yoshi, Jim, Diane, and their dog Bella who oversee it. They attend to this place and the many animals that live on it in the lush grassland of the valley, overseen by snow-capped Mount Cheam in the distance.

This is where Yoshi grows, among many other winter vegetables, his burdock (gobo). Yoshi grows the burdock from seeds planted in May. The plants appear to mature modestly above ground over the next 6 months, while underground their strong roots push deep into the earth, forming an impressive network of wandering tentacles.

Fresh burdock root are dug out by hands - revealing the burdock’s silver, iridescent skin. After they are well rinsed, Yoshi slices the roots into thin pieces, laying the pieces out to rest in a low temperature dehydrator for about twelve hours.

It is no surprise that the tea that Yoshi’s burdock yields is extremely vital. It is vibrant and nutritive, with savoury qualities like freshly picked vegetables. The dusty aroma of it is compelling, and the richness of the tea is very soothing. This year's harvest is extra sweet! It yields a viscous tea that tastes like brown sugar has been dissolved in it.

While it can be enjoyed as a sensory experience alone, burdock tea is often valued for its healing properties. Across many cultures it is known to restore balance in the body, ease processes of transformation, especially in the liver, and clear excess heat or toxicity. Yoshi’s burdock is generous and, having witnessed the work that goes into growing, harvesting, and preparing it – I know it to be very precious. I am thrilled to be able to offer this tea.

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Brewing guide

Yoshi's Burdock is whole pieces of organic burdock roots - it is best to crush the pieces with your hands before infusing them.