{"title":"Cool nature","description":"\u003cp\u003eBetween the neutral and the cold, cool nature (凉 Liang) is tempered coolness: that of the flowers and leaves of summer, chrysanthemums first among them.\u003c\/p\u003e\n\u003cp\u003eThe tradition places here the matter that cools without abruptness — the register of clear infusions and hot seasons.\u003c\/p\u003e","products":[{"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":"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":"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":"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":"radicelles-de-ginseng-chute-ren-shen-xu","title":"Ginseng rootlets - 人参须 (Ren Shen Xu)","description":"\u003cp\u003eRen Shen Xu denotes the fine rootlets and beards of white ginseng (\u003cem\u003ePanax ginseng\u003c\/em\u003e), separated from the main root at grading: same plant, same root, but its finest part. They are washed then dried like the parent root and come as light, tangled tufts, straw to golden brown in colour, supple, easy to snap between the fingers. The smell is mild and earthy, the taste bitter at first, with a faintly sweet return, as on the whole root. Their fineness changes the preparation: where a slice of root calls for long cooking, a pinch of rootlets is enough in a cup of water at 90 °C, five to seven minutes, and will stand several successive infusions.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581706579,"sku":"BQ-REN-SHEN-XU-100G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ren-shen-xu-dessus-2.jpg?v=1784503498"},{"product_id":"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":"orange-amere-mature-zhi-ke","title":"Bitter orange (mature) - 枳壳 (Zhi Ke)","description":"\u003cp\u003eThe fruit of \u003cem\u003eCitrus aurantium\u003c\/em\u003e picked at mid-maturity, still yellowish green, cut in half horizontally to reveal the rosette of its inner segments, then dried at low temperature. It comes as concave half-fruits, with a wrinkled skin and pale flesh, of a warm citrus scent and a bitter, aromatic taste. It is larger, lighter and milder than Zhi Shi, picked much younger: it is the age at harvest that separates the two peels, and it can be tasted. It is used in pieces in broths and braises, or as an infusion, half a broken fruit in a bowl of water at 95 °C for eight minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590521171,"sku":"BQ-ZHI-KE-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-ke-dessus-1.jpg?v=1784503528"},{"product_id":"orange-amere-immature-zhi-shi","title":"Bitter orange (immature) - 枳实 (Zhi Shi)","description":"\u003cp\u003eThe young, small green fruits of \u003cem\u003eCitrus aurantium\u003c\/em\u003e, harvested early in summer — often those that fall naturally from the tree — then cut in half or into quarters and dried. They come as half-fruits or quarters, hard and compact, of a blackish green, with a thick peel and dry flesh; the scent is very bitter and pungent. The whole difference from Zhi Ke lies in the age of the fruit: picked far younger, Zhi Shi is smaller, harder, richer in essential oils, and distinctly more bitter in the mouth. In cookery, one quarter is enough to scent a long-simmered broth; as an infusion, five minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590553939,"sku":"BQ-ZHI-SHI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-shi-dessus-1.jpg?v=1784503530"},{"product_id":"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":"haricot-azuki-rouge-chi-xiao-dou","title":"Red azuki bean - 赤小豆 (Chi Xiao Dou)","description":"\u003cp\u003eThe seeds of \u003cem\u003eVigna umbellata\u003c\/em\u003e, small red beans longer and narrower than the round adzuki of \u003cem\u003eVigna angularis\u003c\/em\u003e (Chi Dou), for which they are commonly substituted in cookery without anyone taking exception. The plant has been grown in Asia for thousands of years. The pods are harvested at maturity, when they turn brown, then threshed, and the seeds dried. These are an even dark red, glossy, marked with a white hilum in a fine line along the flank; on cooking they hold their shape better than the round adzuki and give off a red-brown water. The taste is sweet, floury, a little earthy. Allow an hour at a gentle simmer for congees and soups, longer still when they are crushed and sweetened for the red paste of Cantonese desserts and of Japanese anko.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827591078227,"sku":"BQ-CHI-XIAO-DOU-200G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chi-xiao-dou-dessus-1.jpg?v=1784503408"},{"product_id":"feuilles-de-neflier-du-japon-bibacier-pi-pa-ye","title":"Loquat leaves (Japanese medlar) - 枇杷叶 (Pi Pa Ye)","description":"\u003cp\u003eThe large leathery leaves of the Japanese medlar (\u003cem\u003eEriobotrya japonica\u003c\/em\u003e), gathered all year round, those of autumn being preferred. The underside carries an abundant reddish-brown down which is traditionally removed by brushing before use; the leaves are then cut into strips and dried, or else coated with honey and gently roasted (Mi Zhi Pi Pa Ye), which darkens them, softens them and sweetens them. Dry, they are grey-green on top, stiff and veined, and give an amber infusion with a slightly bitter vegetal taste: a spoonful of strips for a bowl of water at 95 °C, eight to ten minutes. The tree is a classic of Asian gardens, and its fruit — the Japanese medlar, or loquat — is much appreciated in its own right.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591143763,"sku":"BQ-PI-PA-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pi-pa-ye-dessus-3.jpg?v=1784503500"},{"product_id":"ecorce-de-trichosanthes-gua-lou-pi","title":"Trichosanthes rind - 瓜蒌皮 (Gua Lou Pi)","description":"\u003cp\u003eThe rind of the fruit of \u003cem\u003eTrichosanthes kirilowii\u003c\/em\u003e, a climbing cucurbit grown in northern China. The fruit stays on the vine until autumn, when it takes on its bright orange colour; it is then split, the rind separated from the pulp and the seeds, and dried. It comes as flattened, curled strips, brownish-orange outside, paler inside, of a papery texture that crackles under the fingers. The smell is mild, a little sweet, with a note of cooked squash; the taste is bland and slightly bitter. Chinese usage names the three parts of the fruit separately: Gua Lou Pi for the rind, Gua Lou Ren for the seeds, Gua Lou for the whole fruit. In broth or as a long infusion, fifteen to twenty minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591209299,"sku":"BQ-GUA-LOU-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gua-lou-pi-cote.jpg?v=1784503436"},{"product_id":"graine-de-sterculier-pang-da-hai","title":"Sterculia seed - 胖大海 (Pang Da Hai)","description":"\u003cp\u003eThe remarkable seeds of Sterculia lychnophora, a tropical tree of South-East Asia. Their spectacular particularity: when plunged into hot water, they swell considerably (up to 8 times their initial volume), releasing a characteristic gelatinous mucilaginous mass — hence their name Pang Da Hai (“the big sea”). Harvested at full maturity, dried whole, they come as wrinkled reddish-brown ovoid grains, the size of a hazelnut.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591340371,"sku":"BQ-PANG-DA-HAI-DA-50G","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/graine-de-sterculier-pang-da-hai-1985623.jpg?v=1785714384"},{"product_id":"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":"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":"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":"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":"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":"soja-fermente-dan-dou-chi","title":"Fermented soybeans - 淡豆豉 (Dan Dou Chi)","description":"\u003cp\u003eDan Dou Chi is a preparation of fermented black soya beans (\u003cem\u003eGlycine max\u003c\/em\u003e). The beans are cooked, then set to ferment in contact with aromatic plants — most often mulberry leaves (Sang Ye) and sweet wormwood (Qing Hao) — before being dried. Its name distinguishes it from Xian Dou Chi, the salted fermented soya of the Sichuan and Guangdong kitchens: “Dan” means “light”, that is, unsalted. The beans are brownish-black, wrinkled like raisins, slightly sticky between the fingers, with a discreet ferment smell and a mild taste that turns a little bitter. They are boiled for ten to fifteen minutes in water, on their own or with spring onion, or added by the spoonful to a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827601203539,"sku":"BQ-DAN-DOU-CHI-200G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/dan-dou-chi-cote-1.jpg?v=1784503408"},{"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":"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\/nature-fraiche.oembed","provider":"BotaQi","version":"1.0","type":"link"}