{"title":"Warm nature","description":"\u003cp\u003eWarm nature (温 Wen) is gentle heat: it warms without setting alight.\u003c\/p\u003e\n\u003cp\u003eIt is the most populous of the five natures — roots, barks and fruits that the tradition associates with the cold seasons, in an everyday and familiar register.\u003c\/p\u003e","products":[{"product_id":"racine-de-silere-fang-feng","title":"Siler root - 防风 (Fang Feng)","description":"\u003cp\u003eFang Feng translates literally as “that which parries the wind”, a name the plant has borne for a long time. The branched root of \u003cem\u003eSaposhnikovia divaricata\u003c\/em\u003e, with its yellow-brown bark and pale heart, grows in the northern regions of China; it is lifted in spring or in autumn of its second or third year, washed, dried then sliced. The rounds are light and fibrous, marked with concentric rings, and give off a mild, earthy scent, for a taste at first sweet then acrid. They are set to simmer in a broth, about an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579609427,"sku":"BQ-FANG-FENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/fang-feng-cote-1.jpg?v=1784503409"},{"product_id":"boutons-de-magnolia-xin-yi-hua","title":"Magnolia buds - 辛夷花 (Xin Yi Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eMagnolia biondii\u003c\/em\u003e — sometimes \u003cem\u003eMagnolia denudata\u003c\/em\u003e — gathered just before opening, at the very start of spring. Dried as they are, they come as small downy greyish-brown cones whose cottony texture holds the essential oils for a long time. They rank among the most scented flowers of the Chinese repertoire, on a balsamic, resinous note. As an infusion, two or three buds in a bowl of water at 90 °C for five minutes are enough: the scent quickly takes over and covers that of the other flowers in a mix.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579871571,"sku":"BQ-XIN-YI-HUA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xin-yi-hua-dessus-1.jpg?v=1784503529"},{"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-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":"ecorce-de-mandarine-rouge-couche-externe-ju-hong","title":"Red mandarin peel (outer layer) - 橘红 (Ju Hong)","description":"\u003cp\u003eJu Hong denotes the outer, orange-red layer alone of the mandarin peel (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), parted with a knife from the inner white layer, which forms the Ju Bai. This traditional cut isolates two very different materials: the coloured layer is thin, brittle, riddled with glands where the essential oils sit, whereas the white layer is spongy and almost without scent. Ju Hong comes as fine petals of an intense orange-red, whose smell is sharper and more penetrating than that of whole Chen Pi, and whose taste is more frankly bitter. A petal is slipped into a braise or a broth, or infused for five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590455635,"sku":"BQ-JU-HONG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ju-hong-cote-1.jpg?v=1784503438"},{"product_id":"ecorce-de-magnolia-officinalis-hou-po","title":"Magnolia officinalis bark - 厚朴 (Hou Po)","description":"\u003cp\u003eThe bark of \u003cem\u003eMagnolia officinalis\u003c\/em\u003e, a tree grown for it in Sichuan and Hubei. Hou Po means “thick bark”: it is taken with care from specimens of fifteen to twenty years, steamed, then dried and rolled into “cigars” that show at the cut a characteristic purplish interior. Thick and fibrous, it gives off a balsamic, warm scent, for a bitter and pungent taste that stays long in the mouth. Not to be confused with Xin Yi Hua, which comes from the flower buds of another magnolia species. It is used in shards in long-simmered broths, or as an infusion, ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590488403,"sku":"BQ-HOU-PO-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-po-cote-1.jpg?v=1784503436"},{"product_id":"boutons-de-rose-mei-gui-hua","title":"Rose buds - 玫瑰花 (Mei Gui Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eRosa rugosa\u003c\/em\u003e, picked just before opening, when the corolla is still closed and tight. Gathering is done at dawn, before the heat of the day carries off the scent, and the buds are dried quickly at low temperature. They keep in this way their deep pink-purple tint, their sepals still green in a ruff, an olive shape firm under the fingers, and that frank, honeyed rose smell which lingers long at the bottom of the jar. In the mouth the infusion is floral, a little astringent, with no added sugar. Allow five or six buds to a cup of water at 85 °C, three to four minutes, on their own or laid over a black tea; the petals also go into jams, syrups and biscuits.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590586707,"sku":"BQ-MEI-GUI-HUA-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mei-gui-hua-dessus-1.jpg?v=1784503497"},{"product_id":"fleurs-de-carthame-hong-hua","title":"Safflower flowers - 红花 (Hong Hua)","description":"\u003cp\u003eThe orange-red florets of \u003cem\u003eCarthamus tinctorius\u003c\/em\u003e, safflower, grown since antiquity for its dye: the silks of the nobility were coloured with it and the lip rouge of imperial China was drawn from it. Only the flowers are gathered, at full bloom, the seeds having other uses; they are dried in the shade so that the colour does not fade. Dry, they form fine, supple filaments of a deep orange-red, almost without smell, of a light and slightly herbaceous taste. A pinch is enough to tint hot water, a syrup or a rice dish vividly. As an infusion, allow three minutes at 90 °C, no more: beyond that the bitterness takes over and the colour browns.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590685011,"sku":"BQ-HONG-HUA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-hua-dessus-1.jpg?v=1784503436"},{"product_id":"liane-de-spatholobus-ji-xue-teng","title":"Spatholobus vine - 鸡血藤 (Ji Xue Teng)","description":"\u003cp\u003eThe woody stem of \u003cem\u003eSpatholobus suberectus\u003c\/em\u003e, a liana of the tropical forests of southern China. Its name, 鸡血藤, translates as “the chicken-blood vine”: cut fresh, it beads a dark red sap that runs slowly over the cut face. It is harvested in autumn, cut into thick rounds, then dried at low temperature. The section is a fine thing to look at — concentric reddish-brown rings alternate with paler zones, like inlaid wood. The matter is hard, dry, almost without smell, of a light and astringent taste. The rounds call for long cooking, twenty to thirty minutes at a simmer, to colour the water a deep red-brown; they are also added to simmered broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590783315,"sku":"BQ-JI-XUE-TENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ji-xue-teng-cote-1.jpg?v=1784503438"},{"product_id":"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":"graines-de-moutarde-blanche-bai-jie-zi","title":"White mustard seeds - 白芥子 (Bai Jie Zi)","description":"\u003cp\u003eThe round seeds of \u003cem\u003eSinapis alba\u003c\/em\u003e, white mustard, grown in Europe as in Asia. They are harvested at full maturity, when the pods yellow and dry on the stalk, then separated by threshing. They are an even golden yellow, smooth, hard, almost without smell as long as they stay whole: it is grinding in the presence of water that brings out the pungency, very different from the burn of chilli, more nasal, more fleeting. Bitten whole, the seed is at first mild, then frankly acrid. Ground in a mortar, they give a mild mustard; whole, they scent vinegars, marinades and pickled vegetables, where several days must be allowed for the taste to pass into the liquid.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591307603,"sku":"BQ-BAI-JIE-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-jie-zi-cote-1.jpg?v=1784503406"},{"product_id":"fruits-daubepine-de-chine-shan-zha","title":"Chinese hawthorn fruits - 山楂 (Shan Zha)","description":"\u003cp\u003eThe fruits of \u003cem\u003eCrataegus pinnatifida\u003c\/em\u003e, the Chinese hawthorn, distinctly larger than those of the European hawthorn (\u003cem\u003eCrataegus monogyna\u003c\/em\u003e): these are two separate species, and it is indeed the first that is cooked. They are harvested in autumn, at full maturity, when they turn scarlet, then dried whole or cut into rounds that show the pale flesh and the pips. Dried, the slices are red-brown, supple, a little leathery; the taste is frankly tart, the sharpness of an over-ripe apple which an underlying sweetness catches up. The pectin they contain sets jellies and thickens compotes. They are eaten coated in rock sugar on skewers (Tang Hu Lu), as jam, or infused for ten minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827591438675,"sku":"BQ-SHAN-ZHA-150G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/shan-zha-dessus-2.jpg?v=1784507945"},{"product_id":"prune-mume-fumee-wu-mei","title":"Smoked mume plum - 乌梅 (Wu Mei)","description":"\u003cp\u003eThe still-green fruit of \u003cem\u003ePrunus mume\u003c\/em\u003e, the Japanese apricot, the very one from which umeboshi are made. It is picked before maturity, when the flesh is firm and the acidity at its peak, then smoked and dried until it shrivels. What comes out is a black to very dark brown plum, creased, hard, a little sticky under the nail, whose smell mixes wood smoke, prune and vinegar. The taste is frankly sour, smoky, salt-bitter on the finish, and it lasts a long time. It is used in sauces, marinades and sour broths, and in the iced summer drink Suan Mei Tang, where a few fruits simmer for twenty to thirty minutes with sugar before being strained. Not to be confused with Mei Gui Hua, the rose, despite the likeness of the pinyin names.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591504211,"sku":"BQ-WU-MEI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-mei-dessus-1.jpg?v=1784503529"},{"product_id":"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":"armoise-de-chine-ai-ye","title":"Chinese mugwort - 艾叶 (Ai Ye)","description":"\u003cp\u003eThe leaves of \u003cem\u003eArtemisia argyi\u003c\/em\u003e, Chinese mugwort, picked in spring before flowering, when the blade is still supple and covered with down. Once dried, they keep their deeply lobed outline: the upper face is greyish green, the underside covered with a silvery-white felting that makes them recognisable at first glance and gives them a two-toned look in the packet. The scent is aromatic, faintly camphorous, and the bitterness clear. Present in China for more than two thousand years, the pounded leaf colours and scents certain spring rice cakes; as an infusion, allow a small pinch to a cup of just-simmering water, five minutes, on its own or with ginger.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592028499,"sku":"BQ-AI-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ai-ye-cote-1.jpg?v=1784503408"},{"product_id":"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":"curcuma-jiang-huang","title":"Turmeric - 姜黄 (Jiang Huang)","description":"\u003cp\u003eThe rhizome of \u003cem\u003eCurcuma longa\u003c\/em\u003e, a cousin of ginger, grown in India, in south-east China and throughout tropical Asia. It is lifted in autumn, washed, briefly boiled, dried, then ground: it is this sequence of operations that gives the familiar yellow-orange powder, brighter and more even than the fresh rhizome. Its colour comes from curcumin, the plant’s pigment. Cut open, the flesh is a deep orange; the smell is earthy and peppery, the taste bitter with a pungent edge and a root-like base. It is used as a colouring and as a spice — curry powder, garam masala, Thai curries, rice, broths — half a teaspoon being enough for a dish for four. To be distinguished from Yu Jin (\u003cem\u003eCurcuma aromatica\u003c\/em\u003e or \u003cem\u003eC. wenyujin\u003c\/em\u003e), which denotes the lateral tuber and not the main rhizome.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827592454483,"sku":"BQ-JIANG-HUANG-50G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jiang-huang-cote-1.jpg?v=1784503437"},{"product_id":"fleurs-dosmanthus-olivier-odorant-gui-hua","title":"Osmanthus flowers (Sweet olive) - 桂花 (Gui Hua)","description":"\u003cp\u003eThe minute flowers of \u003cem\u003eOsmanthus fragrans\u003c\/em\u003e, the sweet olive, tree of the classical Chinese gardens and emblem of autumn in poetry: the season’s full moon is associated with its scent. The axillary clusters are picked by hand in autumn, at the moment when the smell carries furthest — that of a ripe peach and apricot, doubled with a note of orange blossom, which can be caught tens of metres from the tree. Drying is done at very low temperature, failing which everything evaporates. The dried flowers, orange-yellow, barely larger than a pinhead, scent Gui Hua wine, syrups, jellies and cakes; as an infusion, half a teaspoon to a cup of water at 80 °C, two to three minutes, on their own or laid over a green tea.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"35 g","offer_id":53827592487251,"sku":"BQ-GUI-HUA-35G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-hua-dessus-1.jpg?v=1784503439"},{"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":"du-huo-ji-sheng","title":"The Solitary and the Guest - 独活寄生 (Du Huo Ji Sheng)","description":"\u003cp\u003eThe \u003cstrong\u003eDu Huo Ji Sheng Tang\u003c\/strong\u003e (“Decoction of Pubescent Angelica and Chinese Mistletoe”) is one of the most celebrated blends of the classical Chinese pharmacopoeia, attributed to Sun Si Miao (581-682, Tang dynasty) in his treatise \u003cem\u003eQian Jin Yao Fang\u003c\/em\u003e. Traditionally composed of 14 carefully matched herbs (among them Du Huo, Sang Ji Sheng, Niu Xi, Du Zhong, Qin Jiao, Fang Feng, Dang Gui, Bai Shao, Chuan Xiong, Sheng Di Huang, Ren Shen, Fu Ling, Gan Cao, Rou Gui), it is a reference of the Qu Feng Shi (祛风湿) register, which the tradition reads under the sign of Wind-Damp-Cold. Presented in individual sachets, to make modern use easier of a classical blend that traditionally called for a long decoction.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723088723,"sku":"BQ-DU-HUO-JI-SHENG-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/le-solitaire-et-lhote-du-huo-ji-sheng-2609486.jpg?v=1785714380"},{"product_id":"shi-quan-da-bu-tang-les-10-tresors-shi-quan-da-bu-tang","title":"The 10 Treasures - 十全大补汤 (Shi Quan Da Bu Tang)","description":"\u003cp\u003eThe \u003cstrong\u003eShi Quan Da Bu Tang\u003c\/strong\u003e (“Decoction of the Ten Complete Treasures”) is the reference blend of the Bu family, the one the tradition sets at the meeting point of its four registers — Qi, Blood, Yang and Yin. Its composition joins the \u003cstrong\u003eFour Gentlemen\u003c\/strong\u003e (Ren Shen, Bai Zhu, Fu Ling, Gan Cao — Bu Qi 补气 register) to the \u003cstrong\u003eFour Substances\u003c\/strong\u003e (Dang Gui, Bai Shao, Shu Di Huang, Chuan Xiong — Bu Xue 补血 register), plus two additions: \u003cstrong\u003eHuang Qi\u003c\/strong\u003e (Bu Qi register of the surface) and \u003cstrong\u003eRou Gui\u003c\/strong\u003e (Bu Yang 补阳 register). Ten herbs covering the whole spread of the Bu registers — hence the name “Ten Treasures” (Shi Quan). A major blend of the classical repertoire.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack","offer_id":54350723187027,"sku":"BQ-SHI-QUAN-DA-BU-TANG-DA-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/shi-quan-da-bu-tang-dessus-2.jpg?v=1784503500"},{"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":"ecorce-de-mandarine-vieillie-chen-pi","title":"Aged mandarin peel - 陈皮 (Chen Pi)","description":"\u003cp\u003eThe “Xi” format of Chen Pi: the same mandarin peels (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), from the same drying and the same slow ageing, but cut into smaller pieces than the Da format. The petals are fine and supple, of a dark orange-brown outside and paler within; they give off the warm, deep scent that ageing brings, where a young peel smells above all of fresh citrus. The taste is bitter, with a long scented aftertaste. Their small size makes them convenient for everyday cookery, where they go straight into braises, broths and marinades; as an infusion, allow five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Standard","offer_id":54350721810771,"sku":"BQ-CHEN-PI-STANDARD","price":7.8,"currency_code":"EUR","in_stock":true},{"title":"Large","offer_id":54350721843539,"sku":"BQ-CHEN-PI-GRANDE","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chen-pi-standard-cote-1.jpg?v=1784503405"},{"product_id":"anis-etoile-ba-jiao","title":"Star anise - 八角 (Ba Jiao)","description":"\u003cp\u003eStar anise is the fruit of \u003cem\u003eIllicium verum\u003c\/em\u003e, a tree of southern China and Vietnam. It is picked when its follicles part and show the brown, glossy seeds they shelter, then dried until it hardens. It then forms that eight-pointed star, reddish-brown, woody and brittle, whose sweet and frankly aniseed scent is unmistakable; in the mouth the taste is mild, liquorice-like, a little peppery, and it lasts a long time. One whole star is enough to scent a broth simmered for an hour, a five-spice mix, a mulled wine or a fruit syrup; as an infusion, allow one broken star to a cup of just-simmering water and five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354837406035,"sku":"BQ-BA-JIAO-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ba-jiao-dessus-3.jpg?v=1784503406"},{"product_id":"graines-de-fenouil-xiao-hui-xiang","title":"Fennel seeds - 小茴香 (Xiao Hui Xiang)","description":"\u003cp\u003eThe seeds — botanically, the fruits — of \u003cem\u003eFoeniculum vulgare\u003c\/em\u003e, fennel, not to be confused with Da Hui Xiang, which denotes star anise and comes from an altogether different tree. They are harvested at the end of summer, when the umbels have ripened and are turning brown, then dried and threshed to detach them. Small, ovoid, slightly curved, grey-green to straw yellow, they carry five parallel ribs clearly readable along their length. The scent is aniseed and sweet, more discreet than that of star anise, with a herbaceous edge; under the tooth, the seed is faintly sweet. They scent court-bouillons, fish, breads and spice mixes; one teaspoon crushed in a mortar for a teapot, just-simmering water, five minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354844582227,"sku":"BQ-XIAO-HUI-XIANG-50G","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiao-hui-xiang-dessus-2.jpg?v=1784503532"},{"product_id":"agastache-huo-xiang","title":"Agastache - 藿香 (Huo Xiang)","description":"\u003cp\u003eThe aerial part of Pogostemon cablin (the patchouli of the pharmacopoeia, to be distinguished from the perfumer’s patchouli) or of Agastache rugosa, aromatic labiates grown in southern China. Harvested in summer when the essential oils are at their peak, dried in the shade to preserve the volatile aromatics, it comes as tufts of quadrangular stems with entire leaves and small purplish flowers. Its balsamic, mentholated scent is immediately recognisable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354844811603,"sku":"BQ-HUO-XIANG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huo-xiang-cote-1.jpg?v=1784503436"},{"product_id":"fruits-damome-sha-ren","title":"Amomum fruits - 砂仁 (Sha Ren)","description":"\u003cp\u003eThe spherical capsules of \u003cem\u003eAmomum villosum\u003c\/em\u003e, a plant of the ginger family grown in the tropical regions of Yunnan and Fujian. They are harvested at full maturity, reddish-brown, when they hold black, glossy, highly aromatic seeds, then dried whole; they are used as they are or hulled. Close to Indian cardamom (\u003cem\u003eElettaria cardamomum\u003c\/em\u003e) but a distinct species, amomum has a warm, camphorous scent and a savour first pungent then bitter, immediately recognisable. In cookery, one or two capsules are crushed at the last moment to be added to broths, braises and marinades; as an infusion, three minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354844844371,"sku":"BQ-SHA-REN-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sha-ren-dessus-3.jpg?v=1784503498"},{"product_id":"datte-rouge-fourree-noix-he-tao-zao","title":"Red date stuffed with walnut - 核桃枣 (He Tao Zao)","description":"\u003cp\u003eThe red date stuffed with walnut (核桃枣, \u003cem\u003eHe Tao Zao\u003c\/em\u003e) is a traditional Chinese confection: a dried and stoned jujube (red date), filled with a whole walnut half. The soft, sweet flesh of the fruit wraps the crunch of the nut — a contrast the tradition is fond of, to the point of making it a classic of the grocery shops and of Chinese festive tables.\u003c\/p\u003e\u003cp\u003eEaten as it comes, as a snack, or to accompany tea — its most common pairing.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":54354846056787,"sku":"BQ-HE-TAO-ZAO-200G","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/datte-rouge-fourree-a-la-noix-he-tao-zao-5454820.jpg?v=1785714373"}],"url":"https:\/\/botaqi.shop\/en\/collections\/nature-tiede.oembed","provider":"BotaQi","version":"1.0","type":"link"}