{"title":"Wood Phase","description":"\u003cp\u003eWood opens the cycle of the Five Phases: spring, the rising sap, the surge and the suppleness.\u003c\/p\u003e\n\u003cp\u003eThe 24 Breaths inaugurate it at Lichun (立春), the establishment of spring.\u003c\/p\u003e\n\u003cp\u003eThe tradition attaches to it green and sourness — aromatic and ascending matter.\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-chrysantheme-sauvage-ye-ju-hua","title":"Wild chrysanthemum buds - 野菊花 (Ye Ju Hua)","description":"\u003cp\u003eThe wild chrysanthemum (\u003cem\u003eChrysanthemum indicum\u003c\/em\u003e), smaller and yellower than its cultivated cousin, grows of its own accord in the hills of China. Its flower heads, picked in bud then dried, stay small and tightly closed, of a deep yellow. In the mouth they are distinctly more bitter and more pungent than cultivated Ju Hua, whose scent stays mild and floral: it is the bitterness that separates the two flowers and decides their use, Ju Hua for the infusion of pleasure, Ye Ju Hua for fuller-bodied mixes. Three or four buds in a bowl of water at 85 °C, three minutes, colour the infusion a straw yellow.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580199251,"sku":"BQ-YE-JU-HUA-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ye-ju-hua-dessus-2.jpg?v=1784503531"},{"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":"fruits-de-forsythia-lian-qiao","title":"Forsythia fruits - 连翘 (Lian Qiao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eForsythia suspensa\u003c\/em\u003e, that bush with brilliant yellow flowers which announces spring in Asia. They are harvested at two moments: still green in summer (Qing Qiao), or ripe and brown in autumn (Lao Qiao). Dried, they open into two woody valves that draw a small hollow heart and sometimes let their winged seeds escape. The green ones are firmer and more bitter, the ripe ones milder and woodier. As an infusion, a spoonful of fruits for a bowl of water at 95 °C for eight minutes; they also stand up to the long cooking of a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580658003,"sku":"BQ-LIAN-QIAO-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/lian-qiao-dessus-3.jpg?v=1784503497"},{"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-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":"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":"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":"fleurs-de-carthame-hong-hua","title":"Safflower flowers - 红花 (Hong Hua)","description":"\u003cp\u003eThe orange-red florets of \u003cem\u003eCarthamus tinctorius\u003c\/em\u003e, safflower, grown since antiquity for its dye: the silks of the nobility were coloured with it and the lip rouge of imperial China was drawn from it. Only the flowers are gathered, at full bloom, the seeds having other uses; they are dried in the shade so that the colour does not fade. Dry, they form fine, supple filaments of a deep orange-red, almost without smell, of a light and slightly herbaceous taste. A pinch is enough to tint hot water, a syrup or a rice dish vividly. As an infusion, allow three minutes at 90 °C, no more: beyond that the bitterness takes over and the colour browns.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590685011,"sku":"BQ-HONG-HUA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-hua-dessus-1.jpg?v=1784503436"},{"product_id":"liane-de-spatholobus-ji-xue-teng","title":"Spatholobus vine - 鸡血藤 (Ji Xue Teng)","description":"\u003cp\u003eThe woody stem of \u003cem\u003eSpatholobus suberectus\u003c\/em\u003e, a liana of the tropical forests of southern China. Its name, 鸡血藤, translates as “the chicken-blood vine”: cut fresh, it beads a dark red sap that runs slowly over the cut face. It is harvested in autumn, cut into thick rounds, then dried at low temperature. The section is a fine thing to look at — concentric reddish-brown rings alternate with paler zones, like inlaid wood. The matter is hard, dry, almost without smell, of a light and astringent taste. The rounds call for long cooking, twenty to thirty minutes at a simmer, to colour the water a deep red-brown; they are also added to simmered broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590783315,"sku":"BQ-JI-XUE-TENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ji-xue-teng-cote-1.jpg?v=1784503438"},{"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":"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":"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":"racine-de-gastrodia-tian-ma","title":"Gastrodia root - 天麻 (Tian Ma)","description":"\u003cp\u003eThe tuber of \u003cem\u003eGastrodia elata\u003c\/em\u003e, an orchid without chlorophyll: it does not photosynthesise and lives in association with the fungus \u003cem\u003eArmillaria mellea\u003c\/em\u003e, which supplies what it needs in order to grow. Grown in the damp forests of Yunnan and Guizhou, its slow growth and demanding ecology make it a rare plant. Harvested in winter, the tuber is steamed then dried until it turns horny; sliced, it gives translucent yellowish-brown sections, firm and waxy at the cut, with a discreet scent and a mild, bland taste. It is set to simmer in slices in a broth, two to three hours over a low flame, or infused for twenty minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591733587,"sku":"BQ-TIAN-MA-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tian-ma-cote-2.jpg?v=1784503529"},{"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":"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":"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":"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":"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":"racine-de-scutellaire-huang-qin","title":"Skullcap root - 黄芩 (Huang Qin)","description":"\u003cp\u003eThe root of Scutellaria baicalensis, native to north-east China and Mongolia, comes as golden-yellow cylindrical lengths, sometimes hollow at the centre when the plant is old (Ku Qin). Harvested in autumn after three to four years of growth, it is sliced and dried. Its bitter savour is less pronounced than that of Huang Lian, which makes it more approachable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354830491987,"sku":"BQ-HUANG-QIN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huang-qin-dessus-1.jpg?v=1784503437"},{"product_id":"brunelle-commune-xia-ku-cao","title":"Common prunella - 夏枯草 (Xia Ku Cao)","description":"\u003cp\u003eXia Ku Cao means literally “the herb that withers in summer”: selfheal (\u003cem\u003ePrunella vulgaris\u003c\/em\u003e), though a perennial, sees its inflorescences dry out on the stalk from the summer solstice — a botanical curiosity that earned it its name. It is these purplish-brown flower spikes, harvested at that precise moment then dried, that are sold. Dry, they are light, a little rough to the touch, made of overlapping scales, and give a pale brown infusion of a vegetal, slightly bitter taste. Allow a spoonful of spikes for a bowl of water at 95 °C and five to eight minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354835407187,"sku":"BQ-XIA-KU-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xia-ku-cao-cote-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":"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":"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":"graines-de-jujube-sauvage-suan-zao-ren","title":"Wild jujube seeds - 酸枣仁 (Suan Zao Ren)","description":"\u003cp\u003eThe flattened seeds of the wild jujube (\u003cem\u003eZiziphus jujuba\u003c\/em\u003e var. \u003cem\u003espinosa\u003c\/em\u003e), to be distinguished from the cultivated jujube Da Zao, of which the fruit is eaten. The wild jujube gives smaller and more acid fruits, of which only the flat oval stone is kept; that stone is then cracked to draw out the kernel inside, the Suan Zao Ren — “seed of the sour jujube”. They come as smooth, flattened grains of a glossy reddish brown, and develop on chewing a tart then sweet savour, with a hint of almond. They are lightly dry-toasted before being crushed, then simmered in a broth or a rice porridge; as an infusion, allow twenty minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354845172051,"sku":"BQ-SUAN-ZAO-REN-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/suan-zao-ren-dessus-2.jpg?v=1784503499"},{"product_id":"armoise-capillaire-yin-chen-hao","title":"Capillary wormwood - 茵陈蒿 (Yin Chen Hao)","description":"\u003cp\u003eThe young shoots of \u003cem\u003eArtemisia capillaris\u003c\/em\u003e — sometimes \u003cem\u003eArtemisia scoparia\u003c\/em\u003e — thread-leaved wormwoods of the temperate regions of China. They are picked in spring, while the leaves are still tender and downy, then dried in the shade so as not to disperse their scent. They come as extremely fine greyish-green tufts, almost cottony, light in the hand, with a discreet aromatic smell and a frank but brief bitterness. Not to be confused with Ai Ye, the other wormwood of the Chinese repertoire: that one yields broad leaves with a silvery-white underside, whereas Yin Chen Hao gives only these ashen filaments. As an infusion, a small pinch to a cup of just-simmering water, five to ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354845466963,"sku":"BQ-YIN-CHEN-HAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/armoise-capillaire-yin-chen-hao-9737776.jpg?v=1785714379"}],"url":"https:\/\/botaqi.shop\/en\/collections\/mouvement-du-bois.oembed","provider":"BotaQi","version":"1.0","type":"link"}