The humble dandelion flower (Taraxacum) grows wild across the slopes of Laoshan in Shandong. Though the plant is sometimes regarded as a weed, all parts of the dandelion plant are edible, and the leaves, flowers, and roots of the dandelion plant have been used throughout history around the world in salads, soups, and traditional remedies. Early this April, the He Family foraged young dandelion leaves from plants growing wild on the protected slopes of Laoshan and carefully finished them just as they would their early spring reserve Laoshan green teas. While fresh dandelion greens are famously bitter, the careful finishing and expert craftsmanship eliminated this for a smooth and sweet brew.