{"title":"Earth Phase","description":"\u003cp\u003eEarth is not a season but the pivot between them all: the fifth season, say the texts, which invites itself into every turn between seasons.\u003c\/p\u003e\n\u003cp\u003eIt is the centre, transformation (运化 Yun Hua), the sweet flavour.\u003c\/p\u003e\n\u003cp\u003eThe tradition attaches to it the nurturing matter, golden and round as the harvest.\u003c\/p\u003e","products":[{"product_id":"racine-de-silere-fang-feng","title":"Siler root - 防风 (Fang Feng)","description":"\u003cp\u003eFang Feng translates literally as “that which parries the wind”, a name the plant has borne for a long time. The branched root of \u003cem\u003eSaposhnikovia divaricata\u003c\/em\u003e, with its yellow-brown bark and pale heart, grows in the northern regions of China; it is lifted in spring or in autumn of its second or third year, washed, dried then sliced. The rounds are light and fibrous, marked with concentric rings, and give off a mild, earthy scent, for a taste at first sweet then acrid. They are set to simmer in a broth, about an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579609427,"sku":"BQ-FANG-FENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/fang-feng-cote-1.jpg?v=1784503409"},{"product_id":"boutons-de-magnolia-xin-yi-hua","title":"Magnolia buds - 辛夷花 (Xin Yi Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eMagnolia biondii\u003c\/em\u003e — sometimes \u003cem\u003eMagnolia denudata\u003c\/em\u003e — gathered just before opening, at the very start of spring. Dried as they are, they come as small downy greyish-brown cones whose cottony texture holds the essential oils for a long time. They rank among the most scented flowers of the Chinese repertoire, on a balsamic, resinous note. As an infusion, two or three buds in a bowl of water at 90 °C for five minutes are enough: the scent quickly takes over and covers that of the other flowers in a mix.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579871571,"sku":"BQ-XIN-YI-HUA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xin-yi-hua-dessus-1.jpg?v=1784503529"},{"product_id":"fruit-du-gardenia-zhi-zi","title":"Gardenia fruit - 栀子 (Zhi Zi)","description":"\u003cp\u003eThe fruit of \u003cem\u003eGardenia jasminoides\u003c\/em\u003e, harvested in autumn when it ripens and takes on its characteristic orange-red tint. Dried whole or sliced, it comes as ribbed, hard ovoid capsules, orange-brown, with a mild, woody scent; its savour is frankly bitter. It is one of the oldest dyes in China: the saffron yellow of the imperial fabrics owes its shade to it. Split and thrown into a bowl of water at 95 °C for five minutes, a single fruit gives a bright yellow water, used as much for the colour as for the bitterness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580494163,"sku":"BQ-ZHI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-zi-dessus-3.jpg?v=1784503531"},{"product_id":"chevrefeuille-du-japon-jin-yin-hua","title":"Japanese honeysuckle - 金银花 (Jin Yin Hua)","description":"\u003cp\u003eJin Yin Hua means literally “gold and silver flower”: the buds of \u003cem\u003eLonicera japonica\u003c\/em\u003e open white then turn golden yellow within the same day, so that the two shades sit together on the one stem. They are picked at the very start of spring, before they fully open, and dried quickly in the shade, which keeps their pale colour and their scent. Dry, they are fine curved tubes, pale yellow to ivory, very light in the hand. As an infusion, a spoonful of buds in a bowl of water at 85 °C for three to four minutes gives a clear liquor, floral and barely bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580559699,"sku":"BQ-JIN-YIN-HUA-50G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-yin-hua-dessus-2.jpg?v=1784503437"},{"product_id":"pissenlit-dent-de-lion-pu-gong-ying","title":"Dandelion (Lion’s tooth) - 蒲公英 (Pu Gong Ying)","description":"\u003cp\u003eThe Chinese dandelion (\u003cem\u003eTaraxacum mongolicum\u003c\/em\u003e), a close cousin of our European dandelion, is harvested whole — root, leaves and flowers — in spring, when the plant is in full growth, just before the flower heads run to seed. Dried in the shade, it keeps a fresh vegetal scent and a clear bitterness; the cut lengths mix the brown of the root, the dark green of the leaves and the faded yellow of the flowers. As an infusion, a spoonful in a bowl of water at 95 °C for five minutes gives a golden and frankly bitter liquor, readily softened with a little honey.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580789075,"sku":"BQ-PU-GONG-YING-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pu-gong-ying-dessus-4.jpg?v=1784503500"},{"product_id":"herbe-de-hedyote-bai-hua-she-she-cao","title":"Hedyotis herb - 白花蛇舌草 (Bai Hua She She Cao)","description":"\u003cp\u003eHedyotis diffusa, whose Chinese name means “white-flowered snake tongue” in reference to the narrow, lance-shaped form of its leaves, is a modest herb that grows in mats in the damp zones of southern China. Harvested in summer when it flowers, dried whole, it comes as finely branched tufts.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580854611,"sku":"BQ-BAI-HUA-SHE-SHE-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-hua-she-she-cao-cote-1.jpg?v=1784503406"},{"product_id":"scutellaire-barbue-ban-zhi-lian","title":"Barbed skullcap - 半枝莲 (Ban Zhi Lian)","description":"\u003cp\u003eScutellaria barbata, a cousin of Huang Qin but used whole (and not its root alone), is that small labiate with two-lipped blue-violet flowers which grows in the marshy zones of southern China. Harvested in summer, dried whole in tufts, it keeps a slightly bitter savour and a green colour preserved by careful drying.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580920147,"sku":"BQ-BAN-ZHI-LIAN-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-zhi-lian-dessus-1.jpg?v=1784503406"},{"product_id":"salsepareille-de-chine-tu-fu-ling","title":"Chinese sarsaparilla - 土茯苓 (Tu Fu Ling)","description":"\u003cp\u003eThe rhizome of Smilax glabra, not to be confused with Fu Ling (the fungus Poria, an entirely different thing), comes as flat slices of a creamy white, sometimes with pink glints. Harvested in summer or in autumn in the forests of southern China, it gives off a very mild scent and an almost neutral, faintly sweet savour.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581051219,"sku":"BQ-TU-FU-LING-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tu-fu-ling-dessus-1.jpg?v=1784503530"},{"product_id":"racine-disatis-ban-lan-gen","title":"Isatis root - 板蓝根 (Ban Lan Gen)","description":"\u003cp\u003eThe root of \u003cem\u003eIsatis indigotica\u003c\/em\u003e, the plant whose leaves — Da Qing Ye — give indigo blue. Grown for two years before being lifted in autumn, the root is washed, dried then cut into rounds with a grey-brown bark and paler flesh, floury in appearance. It is light, brittle, of a discreet scent and a sweet taste that turns bitter. It is one of the most widespread roots in China, where it is sold in slices everywhere. It is set to simmer in a broth, about forty minutes, or infused for ten minutes in water at 95 °C; it is often softened with a little rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581477203,"sku":"BQ-BAN-LAN-GEN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-lan-gen-cote-1.jpg?v=1784503406"},{"product_id":"ginseng-blanc-racine-ren-shen","title":"White ginseng (root) - 人参 (Ren Shen)","description":"\u003cp\u003eWhite Ren Shen is the root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, the ginseng of China or Korea, in its plainest form: washed, then sun-dried, without steaming. That detail is what separates it from red ginseng, which is steamed before drying and comes out brown and translucent. The white root keeps a creamy white-yellow tint, a ringed surface, a fibrous break and a mild, earthy, faintly sweet scent; chewed, the bitterness comes before a discreet sweetness. Its name, 人参, translates as “the plant in the shape of a man”, after the silhouette drawn by well-formed roots, with their body and their two legs. Three to five slices to a cup of water at 90 °C, ten minutes; the whole root is also simmered in a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827581673811,"sku":"BQ-REN-SHEN-50G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-blanc-racine-ren-shen-8862245.jpg?v=1785714376"},{"product_id":"radicelles-de-ginseng-chute-ren-shen-xu","title":"Ginseng rootlets - 人参须 (Ren Shen Xu)","description":"\u003cp\u003eRen Shen Xu denotes the fine rootlets and beards of white ginseng (\u003cem\u003ePanax ginseng\u003c\/em\u003e), separated from the main root at grading: same plant, same root, but its finest part. They are washed then dried like the parent root and come as light, tangled tufts, straw to golden brown in colour, supple, easy to snap between the fingers. The smell is mild and earthy, the taste bitter at first, with a faintly sweet return, as on the whole root. Their fineness changes the preparation: where a slice of root calls for long cooking, a pinch of rootlets is enough in a cup of water at 90 °C, five to seven minutes, and will stand several successive infusions.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581706579,"sku":"BQ-REN-SHEN-XU-100G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ren-shen-xu-dessus-2.jpg?v=1784503498"},{"product_id":"jujube-rouge-datte-chinoise-da-zao","title":"Red jujube (Chinese date) - 大枣 (Da Zao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eZiziphus jujuba\u003c\/em\u003e, the jujube tree, not to be confused with Suan Zao Ren, which denotes the seeds and not the fruit, nor with Wu Mei, which is a plum. They are gathered at full maturity, when the skin turns deep red, then dried in the sun or in the oven: the skin wrinkles and creases, the flesh darkens and the sugar concentrates in it. The dried fruit is red-brown, supple under the fingers, sweet to the point of seeming candied, with a taste of date and of baked apple; the stone, spindle-shaped and hard, comes out without difficulty. They are added whole or split to broths and simmered dishes, where they round out and sweeten the liquid, and to congees and desserts; as an infusion, two or three split fruits to a cup of just-simmering water, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582001491,"sku":"BQ-DA-ZAO-DA-200G","price":3.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jujube-rouge-datte-chinoise-da-zao-1401727.jpg?v=1785714381"},{"product_id":"jujube-au-miel-datte-glacee-mi-zao","title":"Honeyed jujube (Glacé date) - 蜜枣 (Mi Zao)","description":"\u003cp\u003eMi Zao is the candied version of the jujube (\u003cem\u003eZiziphus jujuba\u003c\/em\u003e): the fruits are scored, blanched, then candied in a honey or sugar syrup, which makes them more tender, more translucent and sweeter than Da Zao. They come as large amber, glossy fruits, with melting, sticky flesh and a scent of cooked fruit and caramel. They are eaten as they come, or added whole to the sweet soups of southern China (Tang Shui) and to desserts, where they hold up to cooking without falling apart; two or three split fruits in a bowl of water at 95 °C, ten minutes, give a very sweet infusion.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582034259,"sku":"BQ-MI-ZAO-200G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mi-zao-cote-1.jpg?v=1784503497"},{"product_id":"reglisse-cru-gan-cao","title":"Liquorice (raw) - 甘草 (Gan Cao)","description":"\u003cp\u003eThe root of Chinese liquorice (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e), to be distinguished from European liquorice (\u003cem\u003eGlycyrrhiza glabra\u003c\/em\u003e), a neighbouring species. It is lifted in autumn, after three to four years of cultivation in the arid regions of northern China and Mongolia; the taproot, long and golden yellow beneath a brown bark, is washed, dried then cut into rounds. The slices are fibrous, streaked with pale rays, and of an intensely sweet savour — some fifty times that of sugar, owing to glycyrrhizin — which a long woody note prolongs. In cookery, one or two rounds are enough to sweeten a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582067027,"sku":"BQ-GAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-cao-cote-3.jpg?v=1784503437"},{"product_id":"reglisse-preparee-au-miel-zhi-gan-cao","title":"Honey-prepared liquorice - 炙甘草 (Zhi Gan Cao)","description":"\u003cp\u003eThe prepared form (Zhi 炙) of the liquorice root (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e): the rounds of Gan Cao are coated with honey, then gently roasted until the honey caramelises and works into the fibre. The honey used is a pure honey of food grade. The slices come out golden brown, slightly sticky to the touch and more supple than the raw rounds; the scent takes on a toasted note that Gan Cao does not have, and the sweetness becomes rounder, less harsh. One or two rounds will scent a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582099795,"sku":"BQ-ZHI-GAN-CAO-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-gan-cao-dessus-3.jpg?v=1784503532"},{"product_id":"longane-seche-long-yan-rou","title":"Dried longan - 龙眼肉 (Long Yan Rou)","description":"\u003cp\u003eThe aril of the fruit of \u003cem\u003eDimocarpus longan\u003c\/em\u003e — the fleshy, translucent part that surrounds the stone. The Chinese name, 龙眼, says “dragon’s eye”: once the shell is removed, the white, glossy pulp tight around the black stone does indeed draw an eye. The tree is grown in southern China and in Vietnam; the fruits are picked at full maturity, peeled, stoned, then dried at low temperature. The flesh then turns brown, supple, a little sticky, almost translucent against the light, and the sugar concentrates in it to the point of recalling raisin and flower honey. It is eaten as it comes, added to congees, sweet soups and compotes; as an infusion, five or six arils to a cup of just-simmering water, five minutes, often with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827588325715,"sku":"BQ-LONG-YAN-ROU-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-yan-rou-dessus-1.jpg?v=1784503496"},{"product_id":"tubercule-dophiopogon-mai-men-dong","title":"Ophiopogon tuber - 麦门冬 (Mai Men Dong)","description":"\u003cp\u003eThe fleshy tubers of \u003cem\u003eOphiopogon japonicus\u003c\/em\u003e, a perennial of damp undergrowth that forms tufts of grass-like foliage. Harvested in spring or in autumn in Sichuan and Zhejiang, the small spindle-shaped tubers are washed, stripped of their central thread (Qu Xin, “remove the heart”), then dried. They come as slightly translucent yellowish-white grains, supple and a little sticky, with flesh that turns tender and juicy once rehydrated; the savour is sweet, with a fine bitter edge on the finish. A spoonful is thrown into mild soups and rice porridges, or they are infused for ten minutes in water at 90 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590259027,"sku":"BQ-MAI-MEN-DONG-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tubercule-dophiopogon-mai-men-dong-5479789.jpg?v=1785714384"},{"product_id":"ecorce-de-mandarine-rouge-couche-externe-ju-hong","title":"Red mandarin peel (outer layer) - 橘红 (Ju Hong)","description":"\u003cp\u003eJu Hong denotes the outer, orange-red layer alone of the mandarin peel (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), parted with a knife from the inner white layer, which forms the Ju Bai. This traditional cut isolates two very different materials: the coloured layer is thin, brittle, riddled with glands where the essential oils sit, whereas the white layer is spongy and almost without scent. Ju Hong comes as fine petals of an intense orange-red, whose smell is sharper and more penetrating than that of whole Chen Pi, and whose taste is more frankly bitter. A petal is slipped into a braise or a broth, or infused for five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590455635,"sku":"BQ-JU-HONG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ju-hong-cote-1.jpg?v=1784503438"},{"product_id":"ecorce-de-magnolia-officinalis-hou-po","title":"Magnolia officinalis bark - 厚朴 (Hou Po)","description":"\u003cp\u003eThe bark of \u003cem\u003eMagnolia officinalis\u003c\/em\u003e, a tree grown for it in Sichuan and Hubei. Hou Po means “thick bark”: it is taken with care from specimens of fifteen to twenty years, steamed, then dried and rolled into “cigars” that show at the cut a characteristic purplish interior. Thick and fibrous, it gives off a balsamic, warm scent, for a bitter and pungent taste that stays long in the mouth. Not to be confused with Xin Yi Hua, which comes from the flower buds of another magnolia species. It is used in shards in long-simmered broths, or as an infusion, ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590488403,"sku":"BQ-HOU-PO-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-po-cote-1.jpg?v=1784503436"},{"product_id":"orange-amere-mature-zhi-ke","title":"Bitter orange (mature) - 枳壳 (Zhi Ke)","description":"\u003cp\u003eThe fruit of \u003cem\u003eCitrus aurantium\u003c\/em\u003e picked at mid-maturity, still yellowish green, cut in half horizontally to reveal the rosette of its inner segments, then dried at low temperature. It comes as concave half-fruits, with a wrinkled skin and pale flesh, of a warm citrus scent and a bitter, aromatic taste. It is larger, lighter and milder than Zhi Shi, picked much younger: it is the age at harvest that separates the two peels, and it can be tasted. It is used in pieces in broths and braises, or as an infusion, half a broken fruit in a bowl of water at 95 °C for eight minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590521171,"sku":"BQ-ZHI-KE-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-ke-dessus-1.jpg?v=1784503528"},{"product_id":"orange-amere-immature-zhi-shi","title":"Bitter orange (immature) - 枳实 (Zhi Shi)","description":"\u003cp\u003eThe young, small green fruits of \u003cem\u003eCitrus aurantium\u003c\/em\u003e, harvested early in summer — often those that fall naturally from the tree — then cut in half or into quarters and dried. They come as half-fruits or quarters, hard and compact, of a blackish green, with a thick peel and dry flesh; the scent is very bitter and pungent. The whole difference from Zhi Ke lies in the age of the fruit: picked far younger, Zhi Shi is smaller, harder, richer in essential oils, and distinctly more bitter in the mouth. In cookery, one quarter is enough to scent a long-simmered broth; as an infusion, five minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590553939,"sku":"BQ-ZHI-SHI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-shi-dessus-1.jpg?v=1784503530"},{"product_id":"boutons-de-rose-mei-gui-hua","title":"Rose buds - 玫瑰花 (Mei Gui Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eRosa rugosa\u003c\/em\u003e, picked just before opening, when the corolla is still closed and tight. Gathering is done at dawn, before the heat of the day carries off the scent, and the buds are dried quickly at low temperature. They keep in this way their deep pink-purple tint, their sepals still green in a ruff, an olive shape firm under the fingers, and that frank, honeyed rose smell which lingers long at the bottom of the jar. In the mouth the infusion is floral, a little astringent, with no added sugar. Allow five or six buds to a cup of water at 85 °C, three to four minutes, on their own or laid over a black tea; the petals also go into jams, syrups and biscuits.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590586707,"sku":"BQ-MEI-GUI-HUA-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mei-gui-hua-dessus-1.jpg?v=1784503497"},{"product_id":"racines-de-ficus-cinq-doigts-pelucheux-wu-zhi-mao-tao","title":"Ficus roots (Downy five fingers) - 五指毛桃 (Wu Zhi Mao Tao)","description":"\u003cp\u003eThe roots of \u003cem\u003eFicus hirta\u003c\/em\u003e, a shrub of the hot, damp regions of southern China, whose leaves cut into five lobes covered with short hairs gave it its name: 五指毛桃, “the five downy fingers”. They are lifted in autumn or in winter, washed, and cut into slices or sticks before drying. Dry, they are cream-white to beige, fibrous and light, and give off an immediately recognisable milky smell, between fresh coconut and warm milk; the taste is mild, woody, barely sweet. It is a broth ingredient: a handful in a Cantonese soup (Tang Shui Bao) simmered for two hours with meat, or on its own in just-simmering water for twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590848851,"sku":"BQ-WU-ZHI-MAO-TAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-zhi-mao-tao-dessus-2.jpg?v=1784503531"},{"product_id":"haricot-azuki-rouge-chi-xiao-dou","title":"Red azuki bean - 赤小豆 (Chi Xiao Dou)","description":"\u003cp\u003eThe seeds of \u003cem\u003eVigna umbellata\u003c\/em\u003e, small red beans longer and narrower than the round adzuki of \u003cem\u003eVigna angularis\u003c\/em\u003e (Chi Dou), for which they are commonly substituted in cookery without anyone taking exception. The plant has been grown in Asia for thousands of years. The pods are harvested at maturity, when they turn brown, then threshed, and the seeds dried. These are an even dark red, glossy, marked with a white hilum in a fine line along the flank; on cooking they hold their shape better than the round adzuki and give off a red-brown water. The taste is sweet, floury, a little earthy. Allow an hour at a gentle simmer for congees and soups, longer still when they are crushed and sweetened for the red paste of Cantonese desserts and of Japanese anko.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827591078227,"sku":"BQ-CHI-XIAO-DOU-200G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chi-xiao-dou-dessus-1.jpg?v=1784503408"},{"product_id":"feuilles-de-neflier-du-japon-bibacier-pi-pa-ye","title":"Loquat leaves (Japanese medlar) - 枇杷叶 (Pi Pa Ye)","description":"\u003cp\u003eThe large leathery leaves of the Japanese medlar (\u003cem\u003eEriobotrya japonica\u003c\/em\u003e), gathered all year round, those of autumn being preferred. The underside carries an abundant reddish-brown down which is traditionally removed by brushing before use; the leaves are then cut into strips and dried, or else coated with honey and gently roasted (Mi Zhi Pi Pa Ye), which darkens them, softens them and sweetens them. Dry, they are grey-green on top, stiff and veined, and give an amber infusion with a slightly bitter vegetal taste: a spoonful of strips for a bowl of water at 95 °C, eight to ten minutes. The tree is a classic of Asian gardens, and its fruit — the Japanese medlar, or loquat — is much appreciated in its own right.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591143763,"sku":"BQ-PI-PA-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pi-pa-ye-dessus-3.jpg?v=1784503500"},{"product_id":"ecorce-de-trichosanthes-gua-lou-pi","title":"Trichosanthes rind - 瓜蒌皮 (Gua Lou Pi)","description":"\u003cp\u003eThe rind of the fruit of \u003cem\u003eTrichosanthes kirilowii\u003c\/em\u003e, a climbing cucurbit grown in northern China. The fruit stays on the vine until autumn, when it takes on its bright orange colour; it is then split, the rind separated from the pulp and the seeds, and dried. It comes as flattened, curled strips, brownish-orange outside, paler inside, of a papery texture that crackles under the fingers. The smell is mild, a little sweet, with a note of cooked squash; the taste is bland and slightly bitter. Chinese usage names the three parts of the fruit separately: Gua Lou Pi for the rind, Gua Lou Ren for the seeds, Gua Lou for the whole fruit. In broth or as a long infusion, fifteen to twenty minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591209299,"sku":"BQ-GUA-LOU-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gua-lou-pi-cote.jpg?v=1784503436"},{"product_id":"sargasse-hai-zao","title":"Sargassum - 海藻 (Hai Zao)","description":"\u003cp\u003eA brown seaweed of the genus \u003cem\u003eSargassum\u003c\/em\u003e (\u003cem\u003eS. pallidum\u003c\/em\u003e or \u003cem\u003eS. fusiforme\u003c\/em\u003e), harvested off the coasts of northern China and Japan, then dried in sun and wind. It has none of the wide flat blade of kombu: sargassum is branched like a small bough, with narrow straps and minute round floats that hold it upright in the water. Dry, it comes as supple blackish-brown tufts, still a little salty to the taste, with a frank marine smell. Rehydrated for ten to thirty minutes in cold water, it swells again, softens and takes on an olive tint; it is rinsed, then added to salads, broths and simmered dishes, where a few minutes of cooking are enough.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591242067,"sku":"BQ-HAI-ZAO-50G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hai-zao-cote-1.jpg?v=1784503437"},{"product_id":"laminaire-kombu-kun-bu","title":"Kelp (Kombu) - 昆布 (Kun Bu)","description":"\u003cp\u003eA large brown seaweed (\u003cem\u003eSaccharina japonica\u003c\/em\u003e, long known as \u003cem\u003eLaminaria japonica\u003c\/em\u003e, sometimes \u003cem\u003eEcklonia kurome\u003c\/em\u003e), harvested off the coasts of Japan, Korea and north-east China. The blades are hauled up then dried in sun and wind until they turn stiff. Dry, the seaweed is thick, blackish-brown, almost armoured, often veiled with a fine white powder which is not mould but salt and sugars crystallised at the surface — it is wiped rather than washed. The smell is marine and discreet, the taste deeply umami. It is the base of Japanese dashi and of many Korean broths: a ten-centimetre piece in a litre of water, heated slowly and lifted out just before boiling, failing which the broth turns slimy and bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591274835,"sku":"BQ-KUN-BU-50G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/laminaire-kombu-kun-bu-8461683.jpg?v=1785714382"},{"product_id":"graine-de-sterculier-pang-da-hai","title":"Sterculia seed - 胖大海 (Pang Da Hai)","description":"\u003cp\u003eThe remarkable seeds of Sterculia lychnophora, a tropical tree of South-East Asia. Their spectacular particularity: when plunged into hot water, they swell considerably (up to 8 times their initial volume), releasing a characteristic gelatinous mucilaginous mass — hence their name Pang Da Hai (“the big sea”). Harvested at full maturity, dried whole, they come as wrinkled reddish-brown ovoid grains, the size of a hazelnut.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591340371,"sku":"BQ-PANG-DA-HAI-DA-50G","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/graine-de-sterculier-pang-da-hai-1985623.jpg?v=1785714384"},{"product_id":"pousses-de-millet-germees-gu-ya","title":"Sprouted millet shoots - 谷芽 (Gu Ya)","description":"\u003cp\u003eThe grains of foxtail millet (\u003cem\u003eSetaria italica\u003c\/em\u003e) — sometimes of rice (\u003cem\u003eOryza sativa\u003c\/em\u003e), depending on the region — set to sprout before being dried, shoot and all. The grains are moistened and kept warm for a few days, long enough for a rootlet of two or three millimetres to emerge, then the whole is dried gently to halt germination. The product comes as pale yellowish-brown grains, hard and light, capped with fine whitish or greenish shoots that break at the slightest rubbing. The smell is mild, frankly cereal, between malt and toasted bread; the taste is faintly sweet. They are briefly toasted in a pan before being infused for some ten minutes in just-simmering water, or added to congees.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591405907,"sku":"BQ-GU-YA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gu-ya-dessus-2.jpg?v=1784508189"},{"product_id":"fruits-daubepine-de-chine-shan-zha","title":"Chinese hawthorn fruits - 山楂 (Shan Zha)","description":"\u003cp\u003eThe fruits of \u003cem\u003eCrataegus pinnatifida\u003c\/em\u003e, the Chinese hawthorn, distinctly larger than those of the European hawthorn (\u003cem\u003eCrataegus monogyna\u003c\/em\u003e): these are two separate species, and it is indeed the first that is cooked. They are harvested in autumn, at full maturity, when they turn scarlet, then dried whole or cut into rounds that show the pale flesh and the pips. Dried, the slices are red-brown, supple, a little leathery; the taste is frankly tart, the sharpness of an over-ripe apple which an underlying sweetness catches up. The pectin they contain sets jellies and thickens compotes. They are eaten coated in rock sugar on skewers (Tang Hu Lu), as jam, or infused for ten minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827591438675,"sku":"BQ-SHAN-ZHA-150G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/shan-zha-dessus-2.jpg?v=1784507945"},{"product_id":"prune-mume-fumee-wu-mei","title":"Smoked mume plum - 乌梅 (Wu Mei)","description":"\u003cp\u003eThe still-green fruit of \u003cem\u003ePrunus mume\u003c\/em\u003e, the Japanese apricot, the very one from which umeboshi are made. It is picked before maturity, when the flesh is firm and the acidity at its peak, then smoked and dried until it shrivels. What comes out is a black to very dark brown plum, creased, hard, a little sticky under the nail, whose smell mixes wood smoke, prune and vinegar. The taste is frankly sour, smoky, salt-bitter on the finish, and it lasts a long time. It is used in sauces, marinades and sour broths, and in the iced summer drink Suan Mei Tang, where a few fruits simmer for twenty to thirty minutes with sugar before being strained. Not to be confused with Mei Gui Hua, the rose, despite the likeness of the pinyin names.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591504211,"sku":"BQ-WU-MEI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-mei-dessus-1.jpg?v=1784503529"},{"product_id":"graines-de-lotus-lian-zi","title":"Lotus seeds - 莲子 (Lian Zi)","description":"\u003cp\u003eThe seeds of the sacred lotus (\u003cem\u003eNelumbo nucifera\u003c\/em\u003e), gathered at full maturity in the ponds of southern China, when the watering-can receptacle has turned brown and the seeds come loose from it. They are hulled, sometimes stripped of their thin brown skin and of the green germ lodged at their centre — the Lian Zi Xin, very bitter, which is sold separately — then dried. What remains are cream-white ovoid grains, hard and matt, which split into two halves under the knife; the flavour is sweet, starchy, discreet, close to chestnut. An ingredient of Chinese cookery, they thicken sweet soups (Tang Shui) and go into the lotus paste of mooncakes as into sweet congee. Allow thirty to forty minutes of cooking at a gentle simmer, or an overnight soak to shorten that time.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827591569747,"sku":"BQ-LIAN-ZI-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/lian-zi-dessus-2.jpg?v=1784503496"},{"product_id":"racine-de-millettia-niu-da-li","title":"Millettia root - 牛大力 (Niu Da Li)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003eCallerya speciosa\u003c\/em\u003e (formerly \u003cem\u003eMillettia speciosa\u003c\/em\u003e), a liana of the hot, damp regions of southern China, Guangdong and Guangxi. It is lifted all year round, washed, and cut into thick slices or sticks which are then dried. The cut face is cream-white to pale yellow, fibrous, a little spongy, with bundles visible as rays from the centre; the smell, very recognisable, is sweet and milky, close to condensed milk, and the taste faintly sweet. Its name, 牛大力, translates word for word as “great strength of the ox”. It is a broth root: a handful of slices in a Cantonese soup (Tang Shui Bao), two hours over a low flame with pork or chicken, and the liquid takes on that characteristic milky scent.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591930195,"sku":"BQ-NIU-DA-LI-DA-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/niu-da-li-cote-2.jpg?v=1784503496"},{"product_id":"armoise-de-chine-ai-ye","title":"Chinese mugwort - 艾叶 (Ai Ye)","description":"\u003cp\u003eThe leaves of \u003cem\u003eArtemisia argyi\u003c\/em\u003e, Chinese mugwort, picked in spring before flowering, when the blade is still supple and covered with down. Once dried, they keep their deeply lobed outline: the upper face is greyish green, the underside covered with a silvery-white felting that makes them recognisable at first glance and gives them a two-toned look in the packet. The scent is aromatic, faintly camphorous, and the bitterness clear. Present in China for more than two thousand years, the pounded leaf colours and scents certain spring rice cakes; as an infusion, allow a small pinch to a cup of just-simmering water, five minutes, on its own or with ginger.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592028499,"sku":"BQ-AI-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ai-ye-cote-1.jpg?v=1784503408"},{"product_id":"racine-dimperata-bai-mao-gen","title":"Imperata root - 白茅根 (Bai Mao Gen)","description":"\u003cp\u003eThe creeping rhizome of \u003cem\u003eImperata cylindrica\u003c\/em\u003e, a perennial grass found on almost every continent, known in English as cogon grass and considered invasive in several countries. The shallow rhizomes are lifted in spring or in autumn, washed with care — they run through sand and soil — stripped of their rootlets and their scales, then dried and cut into lengths. These are yellowish-white, glossy, grooved lengthwise, marked with regular nodes; they are light, hollow at the centre, and their airy pith crushes between two fingers. The taste is mild, subtly sweet, without bitterness, and the infusion stays very pale. A handful of lengths in just-simmering water, ten to fifteen minutes, to be drunk warm or cold.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592061267,"sku":"BQ-BAI-MAO-GEN-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-mao-gen-cote-3.jpg?v=1784503406"},{"product_id":"centella-asiatica-gotu-kola-ji-xue-cao","title":"Centella asiatica (Gotu Kola) - 积雪草 (Ji Xue Cao)","description":"\u003cp\u003eThe aerial part of \u003cem\u003eCentella asiatica\u003c\/em\u003e, a creeping plant of the damp tropical and subtropical zones of Asia, known from India to Sri Lanka under the name gotu kola. Its heart-shaped leaves, as wide as a coin, and its fine stems form mats at ground level. It is cut several times in the year and dried in the shade, which keeps its green colour and its fresh vegetal scent. Dry, it is light and brittle, of a herbaceous, slightly bitter taste. As an infusion, a spoonful for a bowl of water at 90 °C, five minutes; it also goes into broths, where its herbaceous note stays discreet.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592094035,"sku":"BQ-JI-XUE-CAO-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ji-xue-cao-cote-1.jpg?v=1784503439"},{"product_id":"rameaux-de-cannelle-de-chine-gui-zhi","title":"Chinese cinnamon twigs - 桂枝 (Gui Zhi)","description":"\u003cp\u003eThe young twigs of \u003cem\u003eCinnamomum cassia\u003c\/em\u003e, the Chinese cinnamon tree, to be strictly distinguished from Rou Gui, which is the thick bark of the trunk of the same tree. Gui Zhi is the year’s branches, the wood still tender and the bark fine, cut in spring into oblique sections of about three centimetres then sun-dried. They come as small pale brown cylinders, hard, showing at the cut a thin ring of bark around a pale wood; the cinnamon aroma in them is lighter, fresher and woodier than in the trunk bark. They are boiled in broths and mulled wines, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592126803,"sku":"BQ-GUI-ZHI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-zhi-dessus-2.jpg?v=1784503439"},{"product_id":"reishi-ganoderme-luisant-ling-zhi","title":"Reishi (Varnished polypore) - 灵芝 (Ling Zhi)","description":"\u003cp\u003e\u003cem\u003eGanoderma lucidum\u003c\/em\u003e is a wood-dwelling fungus whose reddish-brown cap, covered with a glossy varnish, calls to mind a lacquered fan. Its silhouette, drawn for two thousand years in Chinese painting and calligraphy, gave the Ruyi sceptre its shape and counts among the auspicious motifs of Chinese culture. Gathered or cultivated from wild strains, it is dried whole or cut into slices; hard and woody, almost timber under the knife, it is not eaten as it comes, and its taste is intensely bitter. It is boiled: a few slices in a litre of water, at a gentle simmer for one to two hours, give a brown, full-bodied broth which is readily cut with red dates or rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592159571,"sku":"BQ-LING-ZHI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ling-zhi-cote-1.jpg?v=1784503496"},{"product_id":"champignon-shiitake-xiang-gu","title":"Shiitake mushroom - 香菇 (Xiang Gu)","description":"\u003cp\u003eThe shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) has been cultivated in Asia for more than a thousand years on oak logs. Its Chinese name, Xiang Gu, means “fragrant mushroom”. Gathered at maturity then sun-dried — drying concentrates the aroma far more than it preserves it — it comes as domed brownish-black caps, often cracked at the surface, with pale, close-set gills and a woody stem which is set aside. Dry, it smells of wood and of broth; rehydrated, it turns fleshy, almost elastic, and yields that deep umami savour which holds the mouth. Allow twenty to thirty minutes of soaking in warm water before slicing it, and keep the soaking water, strained: it makes a broth base.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592257875,"sku":"BQ-XIANG-GU-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiang-gu-dessus-3.jpg?v=1784503530"},{"product_id":"tremelle-blanche-champignon-des-neiges-yin-er","title":"White tremella (Snow fungus) - 银耳 (Yin Er)","description":"\u003cp\u003eSnow fungus (\u003cem\u003eTremella fuciformis\u003c\/em\u003e), also called the snow mushroom, is a gelatinous fungus that grows as a rosette of wavy lobes. It is cultivated in southern China, on logs or on substrate, then dried. Dry, it forms yellowish-white florets, light and brittle, which break at the slightest knock; soaked for thirty minutes in cold water, it multiplies its volume tenfold and turns translucent, supple, almost transparent, with that elastic crunch under the tooth which is the point of it. The flavour itself is very discreet: it takes on that of the broth or the syrup it is cooked in. Its Chinese name, 银耳, translates as “silver ear”, as against Mu Er, “wood ear” (\u003cem\u003eAuricularia\u003c\/em\u003e), the other gelatinous mushroom of Chinese cookery. It is simmered for some thirty minutes in a sweet soup, with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"2 pieces","offer_id":53827592290643,"sku":"BQ-YIN-ER-2PICES","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/yin-er-cote-1.jpg?v=1784503531"},{"product_id":"curcuma-jiang-huang","title":"Turmeric - 姜黄 (Jiang Huang)","description":"\u003cp\u003eThe rhizome of \u003cem\u003eCurcuma longa\u003c\/em\u003e, a cousin of ginger, grown in India, in south-east China and throughout tropical Asia. It is lifted in autumn, washed, briefly boiled, dried, then ground: it is this sequence of operations that gives the familiar yellow-orange powder, brighter and more even than the fresh rhizome. Its colour comes from curcumin, the plant’s pigment. Cut open, the flesh is a deep orange; the smell is earthy and peppery, the taste bitter with a pungent edge and a root-like base. It is used as a colouring and as a spice — curry powder, garam masala, Thai curries, rice, broths — half a teaspoon being enough for a dish for four. To be distinguished from Yu Jin (\u003cem\u003eCurcuma aromatica\u003c\/em\u003e or \u003cem\u003eC. wenyujin\u003c\/em\u003e), which denotes the lateral tuber and not the main rhizome.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827592454483,"sku":"BQ-JIANG-HUANG-50G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jiang-huang-cote-1.jpg?v=1784503437"},{"product_id":"fleurs-dosmanthus-olivier-odorant-gui-hua","title":"Osmanthus flowers (Sweet olive) - 桂花 (Gui Hua)","description":"\u003cp\u003eThe minute flowers of \u003cem\u003eOsmanthus fragrans\u003c\/em\u003e, the sweet olive, tree of the classical Chinese gardens and emblem of autumn in poetry: the season’s full moon is associated with its scent. The axillary clusters are picked by hand in autumn, at the moment when the smell carries furthest — that of a ripe peach and apricot, doubled with a note of orange blossom, which can be caught tens of metres from the tree. Drying is done at very low temperature, failing which everything evaporates. The dried flowers, orange-yellow, barely larger than a pinhead, scent Gui Hua wine, syrups, jellies and cakes; as an infusion, half a teaspoon to a cup of water at 80 °C, two to three minutes, on their own or laid over a green tea.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"35 g","offer_id":53827592487251,"sku":"BQ-GUI-HUA-35G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-hua-dessus-1.jpg?v=1784503439"},{"product_id":"the-vert-long-jing-long-jing-cha","title":"Long Jing green tea - 龙井茶 (Long Jing Cha)","description":"\u003cp\u003eLong Jing (“Dragon Well”) is one of the ten most celebrated teas of China and has featured regularly at the head of the imperial rankings since the Qing dynasty. It is grown exclusively in the misty hills that surround West Lake (Xi Hu) at Hangzhou, in Zhejiang province. Its flat, smooth leaves, of a characteristic jade green, are pan-fired by hand in cast-iron woks according to an ancestral method that gives them their particular “brush” shape and releases their scent of toasted almond and chestnut. Picked before the Qingming festival (early April), the “pre-Qingming” grade is the most sought after. A plant-food of thousand-year-old tradition, on the border of the tea of pleasure, of the orthodox pharmacopoeia and of Chinese art.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592585555,"sku":"BQ-LONG-JING-CHA-100G","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-jing-cha-dessus-1.jpg?v=1784503499"},{"product_id":"the-oolong-tie-guan-yin","title":"Tie Guan Yin oolong tea - 铁观音 (Tie Guan Yin)","description":"\u003cp\u003eTie Guan Yin (“Iron Goddess of Mercy”) is one of the most celebrated oolongs (semi-oxidised teas) of China, from Anxi in Fujian province. Its name comes from a Buddhist legend: a devout farmer is said to have received in a dream, from the goddess Guan Yin, the location of an exceptional tea. The leaves, partly oxidised (30 to 50% according to style) then rolled into tight bluish-green balls, open magnificently in the infusion, releasing a characteristic floral orchid scent. Between green tea and black tea, oolong combines freshness and depth, and belongs to the noble tradition of Gongfu Cha (“the tea of mastery”).\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827592618323,"sku":"BQ-TIE-GUAN-YIN-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-oolong-tie-guan-yin-tie-guan-yin-3405543.jpg?v=1785714376"},{"product_id":"the-amer-houx-amer-ku-ding-cha","title":"Bitter tea (Bitter holly) - 苦丁茶 (Ku Ding Cha)","description":"\u003cp\u003e“Bitter tea” (Ku Ding Cha) is \u003cstrong\u003enot a true tea\u003c\/strong\u003e (Camellia sinensis): it is an infusion based on the leaves of Ilex (tropical holly) or of Ligustrum (privet), according to the regional variety. The long, leathery leaves are rolled into characteristic green sticks and dried. Very popular in southern China and in Vietnam, its name Ku Ding means “bitter nail”, in reference to its extreme bitterness and to its nail-like shape. A drink of folk tradition and of the orthodox pharmacopoeia, on the border between tea and traditional infusion.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827592651091,"sku":"BQ-KU-DING-CHA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-amer-houx-amer-ku-ding-cha-9437724.jpg?v=1785714376"},{"product_id":"the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi","title":"Black tea with mandarin peel - 陈皮红茶 (Hong Cha Chen Pi)","description":"\u003cp\u003eA refined traditional Cantonese preparation: black tea (Hong Cha — fully oxidised, to be distinguished from Western “black tea”, which corresponds rather to Chinese Pu Er) is placed inside a hollowed-out mandarin peel (Chen Pi), and the whole is then dried together over several years. The scent of the aged mandarin gradually permeates the tea leaves, creating an infusion of remarkable complexity: the warm, full-bodied side of black tea married to the aromatic sweetness of the mandarin peel. Each piece is a small mandarin “ball” stuffed with tea. A speciality of Xinhui (Guangdong), a region renowned for the quality of its mandarins.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack","offer_id":54350722859347,"sku":"BQ-HONG-CHA-CHEN-PI-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi-5930770.jpg?v=1785714374"},{"product_id":"infusion-longane-botaqi-gui-yuan-cha","title":"Imperial Serenity - 桂圆茶 (Gui Yuan Cha)","description":"\u003cp\u003e\u003cstrong\u003eImperial Serenity\u003c\/strong\u003e celebrates the dried longan (\u003cstrong\u003eLong Yan Rou\u003c\/strong\u003e), the “dragon’s eye”, a sweet, honeyed fruit that old China offered as a precious delicacy. An enveloping infusion, made for the close of the day.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 10 tea bags","offer_id":54366394220883,"sku":"BQ-GUI-YUAN-CHA-1SACHET","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-yuan-cha-cote-3.jpg?v=1784503436"},{"product_id":"du-huo-ji-sheng","title":"The Solitary and the Guest - 独活寄生 (Du Huo Ji Sheng)","description":"\u003cp\u003eThe \u003cstrong\u003eDu Huo Ji Sheng Tang\u003c\/strong\u003e (“Decoction of Pubescent Angelica and Chinese Mistletoe”) is one of the most celebrated blends of the classical Chinese pharmacopoeia, attributed to Sun Si Miao (581-682, Tang dynasty) in his treatise \u003cem\u003eQian Jin Yao Fang\u003c\/em\u003e. Traditionally composed of 14 carefully matched herbs (among them Du Huo, Sang Ji Sheng, Niu Xi, Du Zhong, Qin Jiao, Fang Feng, Dang Gui, Bai Shao, Chuan Xiong, Sheng Di Huang, Ren Shen, Fu Ling, Gan Cao, Rou Gui), it is a reference of the Qu Feng Shi (祛风湿) register, which the tradition reads under the sign of Wind-Damp-Cold. Presented in individual sachets, to make modern use easier of a classical blend that traditionally called for a long decoction.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723088723,"sku":"BQ-DU-HUO-JI-SHENG-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/le-solitaire-et-lhote-du-huo-ji-sheng-2609486.jpg?v=1785714380"},{"product_id":"jian-pi-cha-confort-digestif-jian-pi-cha","title":"The Fifth Season - 健脾茶 (Jian Pi Cha)","description":"\u003cp\u003eThe \u003cstrong\u003eJian Pi Cha\u003c\/strong\u003e (“tea of the Jian Pi register, that of the Earth Phase”) denotes a category of traditional preparations whose exact composition varies with the apothecary, but which share a common frame: the register the tradition ties to transformation (Yun Hua) and to the median sphere. These preparations classically bring together sweet herbs of the Earth Phase (Shan Yao, Bai Zhu, Fu Ling, Da Zao) and herbs of the Li Qi (理气) register (Chen Pi, Sha Ren). Presented in sachets for a quick preparation suited to everyday use.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723121491,"sku":"BQ-JIAN-PI-CHA-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/la-cinquieme-saison-jian-pi-cha-9325081.jpg?v=1785714373"}],"url":"https:\/\/botaqi.com\/en\/collections\/mouvement-de-la-terre.oembed?page=2","provider":"BotaQi","version":"1.0","type":"link"}