{"title":"Hua Tan 化痰 — pungent and bitter, of the upper sphere","description":"\u003cp\u003ePhlegm (痰 Tan) names, in the traditional reading, what thickens and encumbers when the Liquids (津液 Jin Ye) cease to transform. The “Hua Tan” (化痰) family brings together matter that is often pungent or bitter, which the texts associate with the upper sphere and with Metal.\u003c\/p\u003e","products":[{"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":"racine-de-platycodon-jie-geng","title":"Platycodon root - 桔梗 (Jie Geng)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003ePlatycodon grandiflorus\u003c\/em\u003e, the plant with blue-violet balloon-shaped flowers — hence its English name of balloon flower. Grown chiefly in Korea and in north-east China, its taproot is lifted in autumn from two- to three-year-old specimens, peeled then dried. It comes as cylindrical lengths or straps of a yellowish white, light and fibrous, with the characteristic bitter and pungent savour. In Korea it is eaten as a vegetable under the name doraji, famous in the kitchen as in folklore: rehydrated, then stir-fried or dressed as a salad (namul). As an infusion, a spoonful for a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591176531,"sku":"BQ-JIE-GENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-platycodon-jie-geng-7891925.jpg?v=1785714381"},{"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":"graines-de-moutarde-blanche-bai-jie-zi","title":"White mustard seeds - 白芥子 (Bai Jie Zi)","description":"\u003cp\u003eThe round seeds of \u003cem\u003eSinapis alba\u003c\/em\u003e, white mustard, grown in Europe as in Asia. They are harvested at full maturity, when the pods yellow and dry on the stalk, then separated by threshing. They are an even golden yellow, smooth, hard, almost without smell as long as they stay whole: it is grinding in the presence of water that brings out the pungency, very different from the burn of chilli, more nasal, more fleeting. Bitten whole, the seed is at first mild, then frankly acrid. Ground in a mortar, they give a mild mustard; whole, they scent vinegars, marinades and pickled vegetables, where several days must be allowed for the taste to pass into the liquid.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591307603,"sku":"BQ-BAI-JIE-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-jie-zi-cote-1.jpg?v=1784503406"},{"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"}],"url":"https:\/\/botaqi.shop\/en\/collections\/hua-tan.oembed","provider":"BotaQi","version":"1.0","type":"link"}