{"title":"Water Phase","description":"\u003cp\u003eWater closes the cycle and begins it again: winter, depth, the setting aside of reserves.\u003c\/p\u003e\n\u003cp\u003eThe 24 Breaths open it at Lidong (立冬) and seal it at the solstice of Dongzhi (冬至).\u003c\/p\u003e\n\u003cp\u003eThe tradition attaches to it the lower foundations, black and the salty flavour — the time of withdrawal and of patience.\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":"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":"racine-de-rehmannia-fraiche-crue-sheng-di-huang","title":"Rehmannia root (raw) - 生地黄 (Sheng Di Huang)","description":"\u003cp\u003eThe root of \u003cem\u003eRehmannia glutinosa\u003c\/em\u003e, one of the most emblematic plants of the Chinese repertoire. “Sheng” denotes the raw form: the tuber is simply cleaned then dried, without the repeated preparation that gives Shu Di Huang. Fleshy, blackened and glossy after drying, it cuts into supple lengths, a little sticky under the finger, with a dark, shining break; the taste is sweet then bitter, the texture slightly gummy. It is simmered in pieces in broths, an hour at least, or infused for fifteen minutes in water at 95 °C — the water then takes on the colour of ink.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827581182291,"sku":"BQ-SHENG-DI-HUANG-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-rehmannia-fraichecrue-sheng-di-huang-3047242.jpg?v=1785714386"},{"product_id":"ecorce-de-racine-de-pivoine-mu-dan-pi","title":"Peony root bark - 牡丹皮 (Mu Dan Pi)","description":"\u003cp\u003eThe root bark of Paeonia suffruticosa, the majestic tree peony, a symbol of prosperity in Chinese culture. Gathered from specimens of four to five years, the bark is delicately parted from the woody pith, dried in the shade, then cut into rolled straps. It gives off a characteristic scent recalling paeonol, its principal aromatic compound.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581247827,"sku":"BQ-MU-DAN-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ecorce-de-racine-de-pivoine-mu-dan-pi-4881980.jpg?v=1785714378"},{"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":"racine-de-rehmannia-preparee-shu-di-huang","title":"Rehmannia root (prepared) - 熟地黄 (Shu Di Huang)","description":"\u003cp\u003eThe prepared form of the root of \u003cem\u003eRehmannia glutinosa\u003c\/em\u003e: the tuber is steamed and dried nine times over — the “nine cookings” of Pao Zhi — with rice wine. Each pass darkens it a little more, until it becomes these black, glossy lengths, almost glassy, very sticky, with a sweet, caramelised scent. Where Sheng Di Huang stays dry and bitter, Shu Di Huang is frankly sweet, almost candied, and melts into porridge or broth: it is by colour, by gloss and by sugar that the two are told apart. It is added in pieces to long-simmered soups, or infused for fifteen minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827586064723,"sku":"BQ-SHU-DI-HUANG-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-rehmannia-preparee-shu-di-huang-3732317.jpg?v=1785714379"},{"product_id":"mures-sechees-murier-blanc-sang-shen-zi","title":"Dried mulberries (White mulberry) - 桑椹子 (Sang Shen Zi)","description":"\u003cp\u003eThe fruits of \u003cem\u003eMorus alba\u003c\/em\u003e, the white mulberry whose leaves feed the silkworm. At maturity, the mulberries pass from white to deep red then to an almost black purple: it is at that stage that they are picked by hand, delicately, then dried in the sun or in a low-temperature drier. Small, ovoid and dark, they stay supple and a little sticky, and keep a sweet, tart savour, close to raisin with a hint of wine. They are nibbled as they come, thrown into rice porridges and compotes, or infused — a spoonful for a bowl of water at 90 °C for five minutes, the infusion taking on a purple tint.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827589046611,"sku":"BQ-SANG-SHEN-ZI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sang-shen-zi-dessus-5.jpg?v=1784503496"},{"product_id":"sesame-noir-hei-zhi-ma","title":"Black sesame - 黑芝麻 (Hei Zhi Ma)","description":"\u003cp\u003eThe seeds of \u003cem\u003eSesamum indicum\u003c\/em\u003e, the black-seeded variety. Sesame is cut when the capsules begin to open on the stem: they open all at once and drop the seeds, which forces harvesting before full maturity and drying the plants upside down. The seeds are then threshed, sorted and winnowed. They are small, flattened into a teardrop, of a matt black that begins to shine once toasted, and their taste, fuller than that of white sesame, leans towards the bitter and towards toasted bread. Dry-toasted for two or three minutes in a pan, they scent congees, salads and noodles; ground in a mortar with sugar, they give the black paste of tang yuan and of Cantonese desserts. To be distinguished from white sesame, milder: same species, another variety.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590127955,"sku":"BQ-HEI-ZHI-MA-100G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hei-zhi-ma-cote-1.jpg?v=1784503437"},{"product_id":"baies-de-goji-gou-qi-zi","title":"Goji berries - 枸杞子 (Gou Qi Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eLycium barbarum\u003c\/em\u003e, grown mainly on the high plateaux of Ningxia — the most prized — and of Xinjiang. Harvested at full maturity, they are small elongated berries of a brilliant orange-red, carefully dried to preserve their soft texture and their sweet, faintly tart savour. They are eaten as they come, in the manner of a dried fruit; a handful is thrown into broths and mild soups at the end of cooking, where they swell and give up their colour; and they are infused on their own or with tea, a spoonful for a bowl of water at 90 °C for five minutes. A common ingredient of Chinese cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"250 g","offer_id":53827590160723,"sku":"BQ-GOU-QI-ZI-250G","price":6.8,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":54350721778003,"sku":"BQ-GOU-QI-ZI-500G","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/baies-de-goji-gou-qi-zi-8852066.jpg?v=1785714385"},{"product_id":"gui-chinois-loranthus-sang-ji-sheng","title":"Chinese mistletoe (Loranthus) - 桑寄生 (Sang Ji Sheng)","description":"\u003cp\u003eChinese mistletoe (\u003cem\u003eTaxillus chinensis\u003c\/em\u003e, long placed under \u003cem\u003eLoranthus\u003c\/em\u003e), a hemi-parasitic plant that settles on the branches of a host tree, draws sap from it and keeps its own green leaves. Its name, 桑寄生, translates as “the lodger of the mulberry”: it is on the mulberry that it is gathered by preference, Chinese usage distinguishing harvests according to the bearing tree. It is cut at the end of spring or in summer, then dried in sections. What is obtained are reddish-brown stem lengths, cylindrical, with a pale pith, mixed with leathery olive-green leaves; the smell is vegetal and mild, the taste discreet and a little astringent. In broth or as a long infusion: a handful of lengths, just-simmering water, fifteen to twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590357331,"sku":"BQ-SANG-JI-SHENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sang-ji-sheng-dessus-2.jpg?v=1784503499"},{"product_id":"racine-dachyranthes-huai-niu-xi","title":"Achyranthes root - 怀牛膝 (Huai Niu Xi)","description":"\u003cp\u003eThe root of \u003cem\u003eAchyranthes bidentata\u003c\/em\u003e, grown in Henan, in the territory of the old Huaiqing region — hence the name “Huai Niu Xi”, the most sought-after grade. Niu Xi means “ox knee”: the swollen nodes of the aerial stem call a joint to mind. The taproot is lifted in autumn, washed, dried then cut into fine rounds of a yellowish white with grey glints, translucent at the edges, of a mild and slightly gluey taste. Not to be confused with Chuan Niu Xi, which is another species (\u003cem\u003eCyathula officinalis\u003c\/em\u003e), from Sichuan. It is simmered in pieces in a broth, for an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590816083,"sku":"BQ-HUAI-NIU-XI-XI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huai-niu-xi-dessus-2.jpg?v=1784503437"},{"product_id":"plantain-deau-ze-xie","title":"Water plantain - 泽泻 (Ze Xie)","description":"\u003cp\u003eThe fleshy rhizome of \u003cem\u003eAlisma orientale\u003c\/em\u003e, an aquatic plant of the marshes and paddy fields of Asia, whose lance-head leaves emerge above the water. It is lifted at the end of autumn or in winter, stripped of its outer bark, dried, then cut into rounds. These are a matt yellowish white, floury at the break, sown with small darker points; the smell is discreet, the taste sweet at first, then slightly bitter. Its name, 泽泻, translates word for word as “the marsh that flows away”, in reference to the waterlogged ground where the plant grows. In broth or as a long infusion: a few rounds in just-simmering water, fifteen to twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590914387,"sku":"BQ-ZE-XIE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/plantain-deau-ze-xie-4253101.jpg?v=1785714383"},{"product_id":"grand-plantain-parties-aeriennes-che-qian-cao","title":"Greater plantain (aerial parts) - 车前草 (Che Qian Cao)","description":"\u003cp\u003eThe aerial parts of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, that common plantain of the roadside. Its name, 车前草, translates word for word as “the grass in front of the cart”: the plant thrives in ruts, where the seeds fall and germinate. It is cut in summer, during flowering, and dried whole, in bundles. Dry, it keeps its oval leaves with strongly marked parallel veins, of a greyish green turning khaki, and its long, fine brown flower spikes; the smell is herbaceous and frank, the taste vegetal, a little bitter. A pinch goes into just-simmering water, five to ten minutes, on its own or with other herbs; the young leaves are also eaten, briefly blanched, as a leaf vegetable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590979923,"sku":"BQ-CHE-QIAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-cao-dessus-1.jpg?v=1784503408"},{"product_id":"graines-de-plantain-che-qian-zi","title":"Plantain seeds - 车前子 (Che Qian Zi)","description":"\u003cp\u003eThe seeds of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, separated from the spike by threshing in autumn, once the capsules are dry. Not to be confused with Che Qian Cao, which denotes the aerial parts of the same plant: here only the seeds are kept. Minute — barely a millimetre — brownish-black, glossy and angular, they have almost no smell and a very discreet, faintly cereal taste. On contact with water they swell and surround themselves with a slippery mucilage that clouds the liquid and thickens it slightly. Their fineness makes straining awkward: Chinese usage encloses them in a cloth bag (Bao Jian) which is dipped for some twenty minutes in just-simmering water before being lifted out.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591012691,"sku":"BQ-CHE-QIAN-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-zi-dessus-2.jpg?v=1784503410"},{"product_id":"lysimaque-chinoise-jin-qian-cao","title":"Chinese loosestrife - 金钱草 (Jin Qian Cao)","description":"\u003cp\u003eThe aerial parts of \u003cem\u003eLysimachia christinae\u003c\/em\u003e, a creeping plant of the damp zones of southern China. Its name, 金钱草, translates as “the gold-coin herb”, on account of its round, regular leaves, set in pairs along the stem like coins in a row. It is cut in summer, at flowering time, and dried in the shade. Dry, it comes as fine, supple reddish-brown stems bearing greyish-green heart-shaped leaves, thin as paper, and sometimes a few small yellow star-shaped flowers. The smell is faint and herbaceous, the taste discreet, barely bitter. As an infusion, a pinch to a cup of just-simmering water, ten minutes; more if it goes into a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591045459,"sku":"BQ-JIN-QIAN-CAO-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-qian-cao-dessus-1.jpg?v=1784503438"},{"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":"baies-aux-cinq-saveurs-wu-wei-zi","title":"Five-flavour berries - 五味子 (Wu Wei Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eSchisandra chinensis\u003c\/em\u003e, a climbing plant of the forests of north-east China. Its name Wu Wei Zi means literally “seed of the five flavours”: one perceives in succession the sour of the skin, the sweet of the flesh, the bitter and the pungent of the crushed seed, then the salty in the aftertaste — five flavours in a single fruit, which is rare. Harvested at full maturity, of a deep red, they are gently dried and come wrinkled and dark. As an infusion, allow a spoonful of berries for a bowl of water at 90 °C and five to seven minutes; they also stand up to cooking in simmered broths and compotes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591536979,"sku":"BQ-WU-WEI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-wei-zi-dessus-4.jpg?v=1784503531"},{"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":"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":"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":"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":"infusion-mure-botaqi-sang-shen-cha","title":"Black Pearl - 桑椹茶 (Sang Shen Cha)","description":"\u003cp\u003e\u003cstrong\u003eBlack Pearl\u003c\/strong\u003e gives pride of place to the dried black mulberry (\u003cstrong\u003eSang Shen Zi\u003c\/strong\u003e), a small fruit of a deep purple that the Chinese tradition counts among the sweet matter of its foundational registers. A fruity infusion, round and prettily tart.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 10 tea bags","offer_id":54366394089811,"sku":"BQ-SANG-SHEN-CHA-1SACHET","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/perle-noire-sang-shen-cha-3753608.jpg?v=1785714385"},{"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":"si-wu-tang-les-4-substances-si-wu-tang","title":"The Four Sources - 四物汤 (Si Wu Tang)","description":"\u003cp\u003eThe \u003cstrong\u003eSi Wu Tang\u003c\/strong\u003e (“Decoction of the Four Substances”) is the archetype of the Bu Xue (补血) register in the Chinese pharmacopoeia. Dating from the \u003cem\u003eHe Ji Ju Fang\u003c\/em\u003e (1078), it brings together four herbs only: \u003cstrong\u003eShu Di Huang\u003c\/strong\u003e (prepared Rehmannia), \u003cstrong\u003eDang Gui\u003c\/strong\u003e (Chinese angelica), \u003cstrong\u003eBai Shao\u003c\/strong\u003e (white peony), \u003cstrong\u003eChuan Xiong\u003c\/strong\u003e (Chuan lovage). A composition of remarkable elegance, poised between the Bu Xue registers (Shu Di + Bai Shao) and Huo Xue (Chuan Xiong), with Dang Gui holding both — the mother blend of the Blood in the tradition.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723252563,"sku":"BQ-SI-WU-TANG-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/les-quatre-sources-si-wu-tang-5328994.jpg?v=1785714381"},{"product_id":"soie-de-mais-yu-mi-xu","title":"Corn silk - 玉米须 (Yu Mi Xu)","description":"\u003cp\u003eThe thread-like stigmas — the “silk” — of maize (\u003cem\u003eZea mays\u003c\/em\u003e), taken from ripe ears before the grains are stripped off. Dried in the shade so as not to break the filaments, they form silky tufts, golden yellow to reddish brown according to the degree of ripening, very light and a little tangled. The infusion from them is clear and golden, of a mild, vegetal taste, with the discreet sugar of the ear. A drink of country cookery, in Asia as elsewhere: a handful of filaments in a litre of water at 95 °C, ten minutes, then left to cool — it is drunk cold in summer, plain or with a little rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827601269075,"sku":"BQ-YU-MI-XU-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/yu-mi-xu-cote-1.jpg?v=1784503532"},{"product_id":"ginseng-coreen-rouge-hong-shen","title":"Korean red ginseng - 红参 (Hong Shen)","description":"\u003cp\u003eThe root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, grown for six years on the Korean cycle, then steamed and dried several times over: it is this succession of steamings that takes ginseng from white to red and gives it its translucent reddish-brown tint, its horny hardness and its scent of cooked sugar. Sold in fine ready-to-use slices, it shows concentric rings at the cut; its savour is mild on the attack, then distinctly bitter. It is simmered in broths and long-cooked dishes, or infused, three to five slices in a bowl of water at 95 °C for ten minutes. One of the most prestigious roots of the Chinese and Korean tradition.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Slices","offer_id":54350721483091,"sku":"BQ-HONG-SHEN-TRANCHES","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"Whole root","offer_id":54350721515859,"sku":"BQ-HONG-SHEN-RACINEENTIERE","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-coreen-rouge-hong-shen-6971619.jpg?v=1785714375"},{"product_id":"ginseng-americain-xi-yang-shen","title":"American ginseng - 西洋参 (Xi Yang Shen)","description":"\u003cp\u003eAmerican ginseng (\u003cem\u003ePanax quinquefolius\u003c\/em\u003e) is the North American cousin of Asian ginseng: same genus, different species, and a native range running from the hardwood forests of Wisconsin to southern Canada. It is now grown under strict rules, often as simulated wild culture, under forest cover. The roots are washed, sliced thinly across, then dried: the result is ivory-white rounds, streaked with concentric circles, hard and brittle, with a discreet, earthy scent. In the mouth, the bitterness comes first, followed by a faintly sweet return. Its Chinese name, Hua Qi Shen, says “the shen of the land of flowers”, that is, of the United States. Three or four rounds to a cup of water at 90 °C, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Slices","offer_id":54350721548627,"sku":"BQ-XI-YANG-SHEN-TRANCHES","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"Whole root","offer_id":54350721581395,"sku":"BQ-XI-YANG-SHEN-RACINEENTIERE","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xi-yang-shen-entier-dessus-2.jpg?v=1784503530"},{"product_id":"anis-etoile-ba-jiao","title":"Star anise - 八角 (Ba Jiao)","description":"\u003cp\u003eStar anise is the fruit of \u003cem\u003eIllicium verum\u003c\/em\u003e, a tree of southern China and Vietnam. It is picked when its follicles part and show the brown, glossy seeds they shelter, then dried until it hardens. It then forms that eight-pointed star, reddish-brown, woody and brittle, whose sweet and frankly aniseed scent is unmistakable; in the mouth the taste is mild, liquorice-like, a little peppery, and it lasts a long time. One whole star is enough to scent a broth simmered for an hour, a five-spice mix, a mulled wine or a fruit syrup; as an infusion, allow one broken star to a cup of just-simmering water and five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354837406035,"sku":"BQ-BA-JIAO-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ba-jiao-dessus-3.jpg?v=1784503406"},{"product_id":"clou-de-girofle-ding-xiang","title":"Clove - 丁香 (Ding Xiang)","description":"\u003cp\u003eThe clove is the dried flower bud of Syzygium aromaticum, a tropical tree native to the Moluccas but grown in South-East Asia as well. Picked just before opening, sun-dried, these small dark nails give off an extremely powerful and intensely aromatic scent, rich in essential oils. The Chinese name Ding Xiang means literally “nail-shaped fragrance”.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354838749523,"sku":"BQ-DING-XIANG-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ding-xiang-dessus-1.jpg?v=1784503409"},{"product_id":"gingembre-sec-gan-jiang","title":"Dried ginger - 干姜 (Gan Jiang)","description":"\u003cp\u003eGan Jiang is the ginger rhizome (\u003cem\u003eZingiber officinale\u003c\/em\u003e), dried then sliced, to be distinguished from fresh ginger, which Chinese calls Sheng Jiang. Drying changes the plant: with the water gone, the pungency tightens and turns drier, more biting, while the lemony notes of the fresh rhizome fade in favour of a woody, peppery scent. The slices are a pale yellow-brown, sometimes greyish at the surface, fibrous, brittle, and show a darker ring beneath the bark. They are used in broths and long-simmered dishes, where they hold up to cooking without falling apart; as an infusion, two or three slices to a cup of just-simmering water, five to ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354840748371,"sku":"BQ-GAN-JIANG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-jiang-cote-1.jpg?v=1784503436"},{"product_id":"ecorce-de-cannelle-de-chine-rou-gui","title":"Chinese cinnamon bark - 肉桂 (Rou Gui)","description":"\u003cp\u003eRou Gui is the bark of the trunk and the large branches of \u003cem\u003eCinnamomum cassia\u003c\/em\u003e, Chinese cinnamon, not to be confused with Gui Zhi, which denotes the young twigs of the same species and not the bark. It is taken from trees of at least six years, in wide plates that drying rolls in on themselves into thick “cigars”. The bark is reddish-brown outside, paler inside, hard and brittle, far thicker than Ceylon cinnamon and in one piece rather than in fine layered peelings. The scent is deep, woody, frankly sweet, and the taste pungent on the finish. Its quality is judged by thickness, by the intensity of the red and by the frankness of the sweetness. A shard is enough for a simmered dish or an infusion: just-simmering water, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354842517843,"sku":"BQ-ROU-GUI-100G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ecorce-de-cannelle-de-chine-rou-gui-3857874.jpg?v=1785714384"},{"product_id":"poivre-de-sichuan-hua-jiao","title":"Sichuan pepper - 花椒 (Hua Jiao)","description":"\u003cp\u003eSichuan pepper is not a pepper: it is the reddish pericarp of the berries of \u003cem\u003eZanthoxylum bungeanum\u003c\/em\u003e, dried and stripped of its black seeds. Native to the mountains of Sichuan and Shaanxi, it comes as split husks, red-brown, light, with a smell of citrus and resin. It owes its fame to its “ma”: that numbing vibration which takes the tongue a few seconds after the mouthful, something else entirely from the heat of chilli. It is dry-toasted for a minute, ground at the last moment, and goes into scented oils, broths and marinades — it is what, with chilli, makes up the “ma la” of Sichuan cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354844025171,"sku":"BQ-HUA-JIAO-100G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hua-jiao-dessus-2.jpg?v=1784503438"},{"product_id":"graines-de-fenouil-xiao-hui-xiang","title":"Fennel seeds - 小茴香 (Xiao Hui Xiang)","description":"\u003cp\u003eThe seeds — botanically, the fruits — of \u003cem\u003eFoeniculum vulgare\u003c\/em\u003e, fennel, not to be confused with Da Hui Xiang, which denotes star anise and comes from an altogether different tree. They are harvested at the end of summer, when the umbels have ripened and are turning brown, then dried and threshed to detach them. Small, ovoid, slightly curved, grey-green to straw yellow, they carry five parallel ribs clearly readable along their length. The scent is aniseed and sweet, more discreet than that of star anise, with a herbaceous edge; under the tooth, the seed is faintly sweet. They scent court-bouillons, fish, breads and spice mixes; one teaspoon crushed in a mortar for a teapot, just-simmering water, five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354844582227,"sku":"BQ-XIAO-HUI-XIANG-50G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiao-hui-xiang-dessus-2.jpg?v=1784503532"},{"product_id":"fruits-damome-sha-ren","title":"Amomum fruits - 砂仁 (Sha Ren)","description":"\u003cp\u003eThe spherical capsules of \u003cem\u003eAmomum villosum\u003c\/em\u003e, a plant of the ginger family grown in the tropical regions of Yunnan and Fujian. They are harvested at full maturity, reddish-brown, when they hold black, glossy, highly aromatic seeds, then dried whole; they are used as they are or hulled. Close to Indian cardamom (\u003cem\u003eElettaria cardamomum\u003c\/em\u003e) but a distinct species, amomum has a warm, camphorous scent and a savour first pungent then bitter, immediately recognisable. In cookery, one or two capsules are crushed at the last moment to be added to broths, braises and marinades; as an infusion, three minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354844844371,"sku":"BQ-SHA-REN-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sha-ren-dessus-3.jpg?v=1784503498"}],"url":"https:\/\/botaqi.shop\/en\/collections\/mouvement-de-leau.oembed","provider":"BotaQi","version":"1.0","type":"link"}