{"title":"Fire Phase","description":"\u003cp\u003eFire is the fullness of the cycle: summer, high noon, expansion.\u003c\/p\u003e\n\u003cp\u003eThe 24 Breaths carry it from Lixia (立夏) to the solstice of Xiazhi (夏至).\u003c\/p\u003e\n\u003cp\u003eThe tradition attaches to it the Spirit (神 Shen), red and light bitterness — the high season of the year as of the living.\u003c\/p\u003e","products":[{"product_id":"fruit-du-gardenia-zhi-zi","title":"Gardenia fruit - 栀子 (Zhi Zi)","description":"\u003cp\u003eThe fruit of \u003cem\u003eGardenia jasminoides\u003c\/em\u003e, harvested in autumn when it ripens and takes on its characteristic orange-red tint. Dried whole or sliced, it comes as ribbed, hard ovoid capsules, orange-brown, with a mild, woody scent; its savour is frankly bitter. It is one of the oldest dyes in China: the saffron yellow of the imperial fabrics owes its shade to it. Split and thrown into a bowl of water at 95 °C for five minutes, a single fruit gives a bright yellow water, used as much for the colour as for the bitterness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580494163,"sku":"BQ-ZHI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-zi-dessus-3.jpg?v=1784503531"},{"product_id":"chevrefeuille-du-japon-jin-yin-hua","title":"Japanese honeysuckle - 金银花 (Jin Yin Hua)","description":"\u003cp\u003eJin Yin Hua means literally “gold and silver flower”: the buds of \u003cem\u003eLonicera japonica\u003c\/em\u003e open white then turn golden yellow within the same day, so that the two shades sit together on the one stem. They are picked at the very start of spring, before they fully open, and dried quickly in the shade, which keeps their pale colour and their scent. Dry, they are fine curved tubes, pale yellow to ivory, very light in the hand. As an infusion, a spoonful of buds in a bowl of water at 85 °C for three to four minutes gives a clear liquor, floral and barely bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580559699,"sku":"BQ-JIN-YIN-HUA-50G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-yin-hua-dessus-2.jpg?v=1784503437"},{"product_id":"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":"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-disatis-ban-lan-gen","title":"Isatis root - 板蓝根 (Ban Lan Gen)","description":"\u003cp\u003eThe root of \u003cem\u003eIsatis indigotica\u003c\/em\u003e, the plant whose leaves — Da Qing Ye — give indigo blue. Grown for two years before being lifted in autumn, the root is washed, dried then cut into rounds with a grey-brown bark and paler flesh, floury in appearance. It is light, brittle, of a discreet scent and a sweet taste that turns bitter. It is one of the most widespread roots in China, where it is sold in slices everywhere. It is set to simmer in a broth, about forty minutes, or infused for ten minutes in water at 95 °C; it is often softened with a little rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581477203,"sku":"BQ-BAN-LAN-GEN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-lan-gen-cote-1.jpg?v=1784503406"},{"product_id":"ginseng-blanc-racine-ren-shen","title":"White ginseng (root) - 人参 (Ren Shen)","description":"\u003cp\u003eWhite Ren Shen is the root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, the ginseng of China or Korea, in its plainest form: washed, then sun-dried, without steaming. That detail is what separates it from red ginseng, which is steamed before drying and comes out brown and translucent. The white root keeps a creamy white-yellow tint, a ringed surface, a fibrous break and a mild, earthy, faintly sweet scent; chewed, the bitterness comes before a discreet sweetness. Its name, 人参, translates as “the plant in the shape of a man”, after the silhouette drawn by well-formed roots, with their body and their two legs. Three to five slices to a cup of water at 90 °C, ten minutes; the whole root is also simmered in a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827581673811,"sku":"BQ-REN-SHEN-50G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-blanc-racine-ren-shen-8862245.jpg?v=1785714376"},{"product_id":"jujube-rouge-datte-chinoise-da-zao","title":"Red jujube (Chinese date) - 大枣 (Da Zao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eZiziphus jujuba\u003c\/em\u003e, the jujube tree, not to be confused with Suan Zao Ren, which denotes the seeds and not the fruit, nor with Wu Mei, which is a plum. They are gathered at full maturity, when the skin turns deep red, then dried in the sun or in the oven: the skin wrinkles and creases, the flesh darkens and the sugar concentrates in it. The dried fruit is red-brown, supple under the fingers, sweet to the point of seeming candied, with a taste of date and of baked apple; the stone, spindle-shaped and hard, comes out without difficulty. They are added whole or split to broths and simmered dishes, where they round out and sweeten the liquid, and to congees and desserts; as an infusion, two or three split fruits to a cup of just-simmering water, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582001491,"sku":"BQ-DA-ZAO-DA-200G","price":3.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jujube-rouge-datte-chinoise-da-zao-1401727.jpg?v=1785714381"},{"product_id":"jujube-au-miel-datte-glacee-mi-zao","title":"Honeyed jujube (Glacé date) - 蜜枣 (Mi Zao)","description":"\u003cp\u003eMi Zao is the candied version of the jujube (\u003cem\u003eZiziphus jujuba\u003c\/em\u003e): the fruits are scored, blanched, then candied in a honey or sugar syrup, which makes them more tender, more translucent and sweeter than Da Zao. They come as large amber, glossy fruits, with melting, sticky flesh and a scent of cooked fruit and caramel. They are eaten as they come, or added whole to the sweet soups of southern China (Tang Shui) and to desserts, where they hold up to cooking without falling apart; two or three split fruits in a bowl of water at 95 °C, ten minutes, give a very sweet infusion.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582034259,"sku":"BQ-MI-ZAO-200G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mi-zao-cote-1.jpg?v=1784503497"},{"product_id":"reglisse-cru-gan-cao","title":"Liquorice (raw) - 甘草 (Gan Cao)","description":"\u003cp\u003eThe root of Chinese liquorice (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e), to be distinguished from European liquorice (\u003cem\u003eGlycyrrhiza glabra\u003c\/em\u003e), a neighbouring species. It is lifted in autumn, after three to four years of cultivation in the arid regions of northern China and Mongolia; the taproot, long and golden yellow beneath a brown bark, is washed, dried then cut into rounds. The slices are fibrous, streaked with pale rays, and of an intensely sweet savour — some fifty times that of sugar, owing to glycyrrhizin — which a long woody note prolongs. In cookery, one or two rounds are enough to sweeten a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582067027,"sku":"BQ-GAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-cao-cote-3.jpg?v=1784503437"},{"product_id":"reglisse-preparee-au-miel-zhi-gan-cao","title":"Honey-prepared liquorice - 炙甘草 (Zhi Gan Cao)","description":"\u003cp\u003eThe prepared form (Zhi 炙) of the liquorice root (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e): the rounds of Gan Cao are coated with honey, then gently roasted until the honey caramelises and works into the fibre. The honey used is a pure honey of food grade. The slices come out golden brown, slightly sticky to the touch and more supple than the raw rounds; the scent takes on a toasted note that Gan Cao does not have, and the sweetness becomes rounder, less harsh. One or two rounds will scent a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582099795,"sku":"BQ-ZHI-GAN-CAO-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-gan-cao-dessus-3.jpg?v=1784503532"},{"product_id":"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":"longane-seche-long-yan-rou","title":"Dried longan - 龙眼肉 (Long Yan Rou)","description":"\u003cp\u003eThe aril of the fruit of \u003cem\u003eDimocarpus longan\u003c\/em\u003e — the fleshy, translucent part that surrounds the stone. The Chinese name, 龙眼, says “dragon’s eye”: once the shell is removed, the white, glossy pulp tight around the black stone does indeed draw an eye. The tree is grown in southern China and in Vietnam; the fruits are picked at full maturity, peeled, stoned, then dried at low temperature. The flesh then turns brown, supple, a little sticky, almost translucent against the light, and the sugar concentrates in it to the point of recalling raisin and flower honey. It is eaten as it comes, added to congees, sweet soups and compotes; as an infusion, five or six arils to a cup of just-simmering water, five minutes, often with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827588325715,"sku":"BQ-LONG-YAN-ROU-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-yan-rou-dessus-1.jpg?v=1784503496"},{"product_id":"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":"bulbe-de-lys-bai-he","title":"Lily bulb - 百合 (Bai He)","description":"\u003cp\u003eThe fleshy scales of the bulb of \u003cem\u003eLilium brownii\u003c\/em\u003e, sometimes \u003cem\u003eLilium lancifolium\u003c\/em\u003e, gathered in autumn, once the summer flowering is over. The scales are detached one by one, briefly blanched in steam, then dried. They then take the form of ivory-white petals with pearly glints, a little translucent at the edges, thin and brittle under the finger; the taste is mild and floury, with a hint of bitterness on the finish. An ingredient of Chinese cookery, they are found above all in Cantonese sweet soups (Tang Shui) and desserts, where twenty to thirty minutes of cooking at a gentle simmer are enough to give them back their softness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827590226259,"sku":"BQ-BAI-HE-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-he-dessus-1.jpg?v=1784503406"},{"product_id":"tubercule-dophiopogon-mai-men-dong","title":"Ophiopogon tuber - 麦门冬 (Mai Men Dong)","description":"\u003cp\u003eThe fleshy tubers of \u003cem\u003eOphiopogon japonicus\u003c\/em\u003e, a perennial of damp undergrowth that forms tufts of grass-like foliage. Harvested in spring or in autumn in Sichuan and Zhejiang, the small spindle-shaped tubers are washed, stripped of their central thread (Qu Xin, “remove the heart”), then dried. They come as slightly translucent yellowish-white grains, supple and a little sticky, with flesh that turns tender and juicy once rehydrated; the savour is sweet, with a fine bitter edge on the finish. A spoonful is thrown into mild soups and rice porridges, or they are infused for ten minutes in water at 90 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590259027,"sku":"BQ-MAI-MEN-DONG-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tubercule-dophiopogon-mai-men-dong-5479789.jpg?v=1785714384"},{"product_id":"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":"haricot-azuki-rouge-chi-xiao-dou","title":"Red azuki bean - 赤小豆 (Chi Xiao Dou)","description":"\u003cp\u003eThe seeds of \u003cem\u003eVigna umbellata\u003c\/em\u003e, small red beans longer and narrower than the round adzuki of \u003cem\u003eVigna angularis\u003c\/em\u003e (Chi Dou), for which they are commonly substituted in cookery without anyone taking exception. The plant has been grown in Asia for thousands of years. The pods are harvested at maturity, when they turn brown, then threshed, and the seeds dried. These are an even dark red, glossy, marked with a white hilum in a fine line along the flank; on cooking they hold their shape better than the round adzuki and give off a red-brown water. The taste is sweet, floury, a little earthy. Allow an hour at a gentle simmer for congees and soups, longer still when they are crushed and sweetened for the red paste of Cantonese desserts and of Japanese anko.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827591078227,"sku":"BQ-CHI-XIAO-DOU-200G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chi-xiao-dou-dessus-1.jpg?v=1784503408"},{"product_id":"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":"grains-de-ble-legers-flottants-fu-xiao-mai","title":"Light wheat grains (floating) - 浮小麦 (Fu Xiao Mai)","description":"\u003cp\u003eGrains of wheat (\u003cem\u003eTriticum aestivum\u003c\/em\u003e) that are immature or shrivelled and float to the surface when the harvest is plunged into water — their lightness betraying a poorly filled grain. It is this sorting by flotation that gave them their name, “light floating wheat”. Skimmed off the surface, strained, dried then sorted, they come as flattened yellowish-brown grains, hollow under the tooth, of a mild and discreet savour that turns to toasted cereal as soon as they are passed through a pan. An ingredient of Chinese cookery: they are dry-toasted then simmered in a broth or a porridge, or a spoonful is infused in a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591700819,"sku":"BQ-FU-XIAO-MAI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/fu-xiao-mai-dessus-2.jpg?v=1784503410"},{"product_id":"rameaux-de-cannelle-de-chine-gui-zhi","title":"Chinese cinnamon twigs - 桂枝 (Gui Zhi)","description":"\u003cp\u003eThe young twigs of \u003cem\u003eCinnamomum cassia\u003c\/em\u003e, the Chinese cinnamon tree, to be strictly distinguished from Rou Gui, which is the thick bark of the trunk of the same tree. Gui Zhi is the year’s branches, the wood still tender and the bark fine, cut in spring into oblique sections of about three centimetres then sun-dried. They come as small pale brown cylinders, hard, showing at the cut a thin ring of bark around a pale wood; the cinnamon aroma in them is lighter, fresher and woodier than in the trunk bark. They are boiled in broths and mulled wines, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592126803,"sku":"BQ-GUI-ZHI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-zhi-dessus-2.jpg?v=1784503439"},{"product_id":"reishi-ganoderme-luisant-ling-zhi","title":"Reishi (Varnished polypore) - 灵芝 (Ling Zhi)","description":"\u003cp\u003e\u003cem\u003eGanoderma lucidum\u003c\/em\u003e is a wood-dwelling fungus whose reddish-brown cap, covered with a glossy varnish, calls to mind a lacquered fan. Its silhouette, drawn for two thousand years in Chinese painting and calligraphy, gave the Ruyi sceptre its shape and counts among the auspicious motifs of Chinese culture. Gathered or cultivated from wild strains, it is dried whole or cut into slices; hard and woody, almost timber under the knife, it is not eaten as it comes, and its taste is intensely bitter. It is boiled: a few slices in a litre of water, at a gentle simmer for one to two hours, give a brown, full-bodied broth which is readily cut with red dates or rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592159571,"sku":"BQ-LING-ZHI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ling-zhi-cote-1.jpg?v=1784503496"},{"product_id":"rhodiola-du-tibet-hong-jing-tian","title":"Tibetan rhodiola - 红景天 (Hong Jing Tian)","description":"\u003cp\u003eThe root of \u003cem\u003eRhodiola crenulata\u003c\/em\u003e, an alpine plant of the high plateaux of Tibet, Qinghai and Sichuan, where it grows between 3 500 and 5 000 metres, in scree, under a keen cold, air poor in oxygen and intense sunlight. It is lifted in autumn, from specimens several years old, then cleaned and cut into slices before drying. The root is a thick taproot, covered with a brown bark that peels away in scales; the cut face is pale yellow with a pinkish heart and gives off, freshly sliced, a discreet scent of rose, unexpected enough for a root. The taste is bitter and astringent, with a floral trace on the finish. Two or three slices to a cup of water at 90 °C, ten minutes; it is also added to broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592388947,"sku":"BQ-HONG-JING-TIAN-100G","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-jing-tian-dessus-2.jpg?v=1784503439"},{"product_id":"the-vert-long-jing-long-jing-cha","title":"Long Jing green tea - 龙井茶 (Long Jing Cha)","description":"\u003cp\u003eLong Jing (“Dragon Well”) is one of the ten most celebrated teas of China and has featured regularly at the head of the imperial rankings since the Qing dynasty. It is grown exclusively in the misty hills that surround West Lake (Xi Hu) at Hangzhou, in Zhejiang province. Its flat, smooth leaves, of a characteristic jade green, are pan-fired by hand in cast-iron woks according to an ancestral method that gives them their particular “brush” shape and releases their scent of toasted almond and chestnut. Picked before the Qingming festival (early April), the “pre-Qingming” grade is the most sought after. A plant-food of thousand-year-old tradition, on the border of the tea of pleasure, of the orthodox pharmacopoeia and of Chinese art.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592585555,"sku":"BQ-LONG-JING-CHA-100G","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-jing-cha-dessus-1.jpg?v=1784503499"},{"product_id":"the-oolong-tie-guan-yin","title":"Tie Guan Yin oolong tea - 铁观音 (Tie Guan Yin)","description":"\u003cp\u003eTie Guan Yin (“Iron Goddess of Mercy”) is one of the most celebrated oolongs (semi-oxidised teas) of China, from Anxi in Fujian province. Its name comes from a Buddhist legend: a devout farmer is said to have received in a dream, from the goddess Guan Yin, the location of an exceptional tea. The leaves, partly oxidised (30 to 50% according to style) then rolled into tight bluish-green balls, open magnificently in the infusion, releasing a characteristic floral orchid scent. Between green tea and black tea, oolong combines freshness and depth, and belongs to the noble tradition of Gongfu Cha (“the tea of mastery”).\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827592618323,"sku":"BQ-TIE-GUAN-YIN-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-oolong-tie-guan-yin-tie-guan-yin-3405543.jpg?v=1785714376"},{"product_id":"the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi","title":"Black tea with mandarin peel - 陈皮红茶 (Hong Cha Chen Pi)","description":"\u003cp\u003eA refined traditional Cantonese preparation: black tea (Hong Cha — fully oxidised, to be distinguished from Western “black tea”, which corresponds rather to Chinese Pu Er) is placed inside a hollowed-out mandarin peel (Chen Pi), and the whole is then dried together over several years. The scent of the aged mandarin gradually permeates the tea leaves, creating an infusion of remarkable complexity: the warm, full-bodied side of black tea married to the aromatic sweetness of the mandarin peel. Each piece is a small mandarin “ball” stuffed with tea. A speciality of Xinhui (Guangdong), a region renowned for the quality of its mandarins.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack","offer_id":54350722859347,"sku":"BQ-HONG-CHA-CHEN-PI-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi-5930770.jpg?v=1785714374"},{"product_id":"infusion-longane-botaqi-gui-yuan-cha","title":"Imperial Serenity - 桂圆茶 (Gui Yuan Cha)","description":"\u003cp\u003e\u003cstrong\u003eImperial Serenity\u003c\/strong\u003e celebrates the dried longan (\u003cstrong\u003eLong Yan Rou\u003c\/strong\u003e), the “dragon’s eye”, a sweet, honeyed fruit that old China offered as a precious delicacy. An enveloping infusion, made for the close of the day.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 10 tea bags","offer_id":54366394220883,"sku":"BQ-GUI-YUAN-CHA-1SACHET","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-yuan-cha-cote-3.jpg?v=1784503436"},{"product_id":"si-jun-zi-tang-les-4-gentilhommes-si-jun-zi-tang","title":"The 4 Gentlemen - 四君子汤 (Si Jun Zi Tang)","description":"\u003cp\u003eThe \u003cstrong\u003eSi Jun Zi Tang\u003c\/strong\u003e (“Decoction of the Four Gentlemen”) is one of the most fundamental blends in the whole Chinese pharmacopoeia. Dating from the \u003cem\u003eHe Ji Ju Fang\u003c\/em\u003e (1078, Song dynasty), it is composed of four herbs only: \u003cstrong\u003eRen Shen\u003c\/strong\u003e (white ginseng), \u003cstrong\u003eBai Zhu\u003c\/strong\u003e (white atractylodes), \u003cstrong\u003eFu Ling\u003c\/strong\u003e (poria), and \u003cstrong\u003eGan Cao\u003c\/strong\u003e (liquorice). This pared-down composition, which looks simple, is in fact the very archetype of the Bu Qi (补气) register of the Earth Phase — the “mother blend” from which dozens of other blends derive. The name “Gentlemen” (Jun Zi) evokes Confucian nobility: four herbs of upright, well-matched and complementary character.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723154259,"sku":"BQ-SI-JUN-ZI-TANG-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/si-jun-zi-tang-dessus-2.jpg?v=1784503499"},{"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":"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":"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":"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":"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"}],"url":"https:\/\/botaqi.shop\/en\/collections\/mouvement-du-feu.oembed","provider":"BotaQi","version":"1.0","type":"link"}