{"title":"Neutral nature","description":"\u003cp\u003eNeutral nature (平 Ping) is the point of balance of the thermal scale: neither hot nor cold.\u003c\/p\u003e\n\u003cp\u003eThe tradition places here the staple matter, at ease in any season — often foods as much as herbs, valued for their gentleness in use.\u003c\/p\u003e","products":[{"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":"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":"sesame-noir-hei-zhi-ma","title":"Black sesame - 黑芝麻 (Hei Zhi Ma)","description":"\u003cp\u003eThe seeds of \u003cem\u003eSesamum indicum\u003c\/em\u003e, the black-seeded variety. Sesame is cut when the capsules begin to open on the stem: they open all at once and drop the seeds, which forces harvesting before full maturity and drying the plants upside down. The seeds are then threshed, sorted and winnowed. They are small, flattened into a teardrop, of a matt black that begins to shine once toasted, and their taste, fuller than that of white sesame, leans towards the bitter and towards toasted bread. Dry-toasted for two or three minutes in a pan, they scent congees, salads and noodles; ground in a mortar with sugar, they give the black paste of tang yuan and of Cantonese desserts. To be distinguished from white sesame, milder: same species, another variety.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590127955,"sku":"BQ-HEI-ZHI-MA-100G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hei-zhi-ma-cote-1.jpg?v=1784503437"},{"product_id":"baies-de-goji-gou-qi-zi","title":"Goji berries - 枸杞子 (Gou Qi Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eLycium barbarum\u003c\/em\u003e, grown mainly on the high plateaux of Ningxia — the most prized — and of Xinjiang. Harvested at full maturity, they are small elongated berries of a brilliant orange-red, carefully dried to preserve their soft texture and their sweet, faintly tart savour. They are eaten as they come, in the manner of a dried fruit; a handful is thrown into broths and mild soups at the end of cooking, where they swell and give up their colour; and they are infused on their own or with tea, a spoonful for a bowl of water at 90 °C for five minutes. A common ingredient of Chinese cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"250 g","offer_id":53827590160723,"sku":"BQ-GOU-QI-ZI-250G","price":6.8,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":54350721778003,"sku":"BQ-GOU-QI-ZI-500G","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/baies-de-goji-gou-qi-zi-8852066.jpg?v=1785714385"},{"product_id":"gui-chinois-loranthus-sang-ji-sheng","title":"Chinese mistletoe (Loranthus) - 桑寄生 (Sang Ji Sheng)","description":"\u003cp\u003eChinese mistletoe (\u003cem\u003eTaxillus chinensis\u003c\/em\u003e, long placed under \u003cem\u003eLoranthus\u003c\/em\u003e), a hemi-parasitic plant that settles on the branches of a host tree, draws sap from it and keeps its own green leaves. Its name, 桑寄生, translates as “the lodger of the mulberry”: it is on the mulberry that it is gathered by preference, Chinese usage distinguishing harvests according to the bearing tree. It is cut at the end of spring or in summer, then dried in sections. What is obtained are reddish-brown stem lengths, cylindrical, with a pale pith, mixed with leathery olive-green leaves; the smell is vegetal and mild, the taste discreet and a little astringent. In broth or as a long infusion: a handful of lengths, just-simmering water, fifteen to twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590357331,"sku":"BQ-SANG-JI-SHENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sang-ji-sheng-dessus-2.jpg?v=1784503499"},{"product_id":"racine-dachyranthes-huai-niu-xi","title":"Achyranthes root - 怀牛膝 (Huai Niu Xi)","description":"\u003cp\u003eThe root of \u003cem\u003eAchyranthes bidentata\u003c\/em\u003e, grown in Henan, in the territory of the old Huaiqing region — hence the name “Huai Niu Xi”, the most sought-after grade. Niu Xi means “ox knee”: the swollen nodes of the aerial stem call a joint to mind. The taproot is lifted in autumn, washed, dried then cut into fine rounds of a yellowish white with grey glints, translucent at the edges, of a mild and slightly gluey taste. Not to be confused with Chuan Niu Xi, which is another species (\u003cem\u003eCyathula officinalis\u003c\/em\u003e), from Sichuan. It is simmered in pieces in a broth, for an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590816083,"sku":"BQ-HUAI-NIU-XI-XI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huai-niu-xi-dessus-2.jpg?v=1784503437"},{"product_id":"racines-de-ficus-cinq-doigts-pelucheux-wu-zhi-mao-tao","title":"Ficus roots (Downy five fingers) - 五指毛桃 (Wu Zhi Mao Tao)","description":"\u003cp\u003eThe roots of \u003cem\u003eFicus hirta\u003c\/em\u003e, a shrub of the hot, damp regions of southern China, whose leaves cut into five lobes covered with short hairs gave it its name: 五指毛桃, “the five downy fingers”. They are lifted in autumn or in winter, washed, and cut into slices or sticks before drying. Dry, they are cream-white to beige, fibrous and light, and give off an immediately recognisable milky smell, between fresh coconut and warm milk; the taste is mild, woody, barely sweet. It is a broth ingredient: a handful in a Cantonese soup (Tang Shui Bao) simmered for two hours with meat, or on its own in just-simmering water for twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590848851,"sku":"BQ-WU-ZHI-MAO-TAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-zhi-mao-tao-dessus-2.jpg?v=1784503531"},{"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":"racine-de-platycodon-jie-geng","title":"Platycodon root - 桔梗 (Jie Geng)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003ePlatycodon grandiflorus\u003c\/em\u003e, the plant with blue-violet balloon-shaped flowers — hence its English name of balloon flower. Grown chiefly in Korea and in north-east China, its taproot is lifted in autumn from two- to three-year-old specimens, peeled then dried. It comes as cylindrical lengths or straps of a yellowish white, light and fibrous, with the characteristic bitter and pungent savour. In Korea it is eaten as a vegetable under the name doraji, famous in the kitchen as in folklore: rehydrated, then stir-fried or dressed as a salad (namul). As an infusion, a spoonful for a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591176531,"sku":"BQ-JIE-GENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-platycodon-jie-geng-7891925.jpg?v=1785714381"},{"product_id":"pousses-de-millet-germees-gu-ya","title":"Sprouted millet shoots - 谷芽 (Gu Ya)","description":"\u003cp\u003eThe grains of foxtail millet (\u003cem\u003eSetaria italica\u003c\/em\u003e) — sometimes of rice (\u003cem\u003eOryza sativa\u003c\/em\u003e), depending on the region — set to sprout before being dried, shoot and all. The grains are moistened and kept warm for a few days, long enough for a rootlet of two or three millimetres to emerge, then the whole is dried gently to halt germination. The product comes as pale yellowish-brown grains, hard and light, capped with fine whitish or greenish shoots that break at the slightest rubbing. The smell is mild, frankly cereal, between malt and toasted bread; the taste is faintly sweet. They are briefly toasted in a pan before being infused for some ten minutes in just-simmering water, or added to congees.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591405907,"sku":"BQ-GU-YA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gu-ya-dessus-2.jpg?v=1784508189"},{"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":"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":"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":"racine-de-millettia-niu-da-li","title":"Millettia root - 牛大力 (Niu Da Li)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003eCallerya speciosa\u003c\/em\u003e (formerly \u003cem\u003eMillettia speciosa\u003c\/em\u003e), a liana of the hot, damp regions of southern China, Guangdong and Guangxi. It is lifted all year round, washed, and cut into thick slices or sticks which are then dried. The cut face is cream-white to pale yellow, fibrous, a little spongy, with bundles visible as rays from the centre; the smell, very recognisable, is sweet and milky, close to condensed milk, and the taste faintly sweet. Its name, 牛大力, translates word for word as “great strength of the ox”. It is a broth root: a handful of slices in a Cantonese soup (Tang Shui Bao), two hours over a low flame with pork or chicken, and the liquid takes on that characteristic milky scent.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591930195,"sku":"BQ-NIU-DA-LI-DA-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/niu-da-li-cote-2.jpg?v=1784503496"},{"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":"champignon-shiitake-xiang-gu","title":"Shiitake mushroom - 香菇 (Xiang Gu)","description":"\u003cp\u003eThe shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) has been cultivated in Asia for more than a thousand years on oak logs. Its Chinese name, Xiang Gu, means “fragrant mushroom”. Gathered at maturity then sun-dried — drying concentrates the aroma far more than it preserves it — it comes as domed brownish-black caps, often cracked at the surface, with pale, close-set gills and a woody stem which is set aside. Dry, it smells of wood and of broth; rehydrated, it turns fleshy, almost elastic, and yields that deep umami savour which holds the mouth. Allow twenty to thirty minutes of soaking in warm water before slicing it, and keep the soaking water, strained: it makes a broth base.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592257875,"sku":"BQ-XIANG-GU-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiang-gu-dessus-3.jpg?v=1784503530"},{"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":"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-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":"infusion-8-tresors-botaqi-ba-bao-cha","title":"Eight Treasures Infusion - 八宝茶 (Ba Bao Cha)","description":"\u003cp\u003e\u003cstrong\u003eEight Treasures Infusion\u003c\/strong\u003e is the BotaQi reading of the legendary \u003cstrong\u003eBa Bao Cha\u003c\/strong\u003e, the “tea of the eight treasures” born in north-west China — in Xi’an, in Ningxia and in the tea houses of the Hui community, where it is handed to the honoured guest in a glass bowl so that the slow dance of the ingredients opening to the hot water can be admired.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 10 tea bags","offer_id":54366393860435,"sku":"BQ-BA-BAO-CHA-1SACHET","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ba-bao-cha-cote-4.jpg?v=1784503408"},{"product_id":"infusion-4-tresors-botaqi-si-bao-cha","title":"Four Treasures Infusion - 四宝茶 (Si Bao Cha)","description":"\u003cp\u003e\u003cstrong\u003eFour Treasures Infusion\u003c\/strong\u003e is the pared-down, focused version of the great family of the “treasure” teas: four chosen ingredients where the \u003cstrong\u003eEight Treasures Infusion\u003c\/strong\u003e gathers eight, for a cup that is more direct, franker and easy to take up day to day.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 10 tea bags","offer_id":54366393958739,"sku":"BQ-SI-BAO-CHA-1SACHET","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/vitalite-equilibree-si-bao-cha-1064168.jpg?v=1785714378"},{"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":"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":"jian-pi-cha-confort-digestif-jian-pi-cha","title":"The Fifth Season - 健脾茶 (Jian Pi Cha)","description":"\u003cp\u003eThe \u003cstrong\u003eJian Pi Cha\u003c\/strong\u003e (“tea of the Jian Pi register, that of the Earth Phase”) denotes a category of traditional preparations whose exact composition varies with the apothecary, but which share a common frame: the register the tradition ties to transformation (Yun Hua) and to the median sphere. These preparations classically bring together sweet herbs of the Earth Phase (Shan Yao, Bai Zhu, Fu Ling, Da Zao) and herbs of the Li Qi (理气) register (Chen Pi, Sha Ren). Presented in sachets for a quick preparation suited to everyday use.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723121491,"sku":"BQ-JIAN-PI-CHA-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/la-cinquieme-saison-jian-pi-cha-9325081.jpg?v=1785714373"},{"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":"yu-ping-feng-san-poudre-de-jade-contre-le-vent-yu-ping-feng-san","title":"Jade Powder - 玉屏风散 (Yu Ping Feng San)","description":"\u003cp\u003eThe \u003cstrong\u003eYu Ping Feng San\u003c\/strong\u003e (“Jade Windscreen Powder”) is a classical blend of remarkable elegance: three herbs only — \u003cstrong\u003eHuang Qi\u003c\/strong\u003e (astragalus, in a large proportion), \u003cstrong\u003eBai Zhu\u003c\/strong\u003e (white atractylodes), \u003cstrong\u003eFang Feng\u003c\/strong\u003e (“screen against Wind”, siler root). Its poetic name evokes a precious jade screen set against draughts — the image by which the tradition places it in the register of the Wei Qi, the surface reading of the classical texts. Dating from the \u003cem\u003eDan Xi Xin Fa\u003c\/em\u003e (1481), it is one of the most widely used blends in the modern pharmacopoeia.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723219795,"sku":"BQ-YU-PING-FENG-SAN-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/poudre-de-jade-yu-ping-feng-san-9887963.jpg?v=1785714373"},{"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":"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":"criniere-de-lion-hou-tou-gu","title":"Lion’s mane - 猴头菇 (Hou Tou Gu)","description":"\u003cp\u003eLion’s Mane (\u003cem\u003eHericium erinaceus\u003c\/em\u003e) is a spectacular mushroom formed of a cascade of white spines that calls to mind a lion’s mane or a beard of ice. Nicknamed the “monkey mushroom” (Hou Tou Gu, “monkey head”) in China, it grows on the trunks of broadleaf trees and ranks among the four noble dishes of the imperial kitchen. Dried, it takes on an ivory to golden tint; rehydrated, its flesh is soft and slightly stringy, of a mild savour recalling seafood.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"4 pieces","offer_id":54074701807955,"sku":"BQ-HOU-TOU-GU-4PIECES","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-tou-gu-cote-2.jpg?v=1784503438"},{"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\/nature-neutre.oembed","provider":"BotaQi","version":"1.0","type":"link"}