Matsutake
松茸
Yunnan matsutake is gathered wild in old-growth forest at 2,700 to 4,300 m around Shangri-La, in one short season from June to September. Shown here are dried slices: it takes more than 10 kg of fresh matsutake to make 1 kg, the aroma is more concentrated, and they keep well, so supply runs all year. Grades, packs and volumes are quoted to your requirements.
Specifications
| Product | Matsutake |
|---|---|
| Chinese name | 松茸 |
| Category | Mushrooms |
| Origin | Diqing (Shangri-La) |
| Forms |
|
| Season | Harvest June–Sept; dried slices all year |
| Packaging | Loose in cartons; smaller packs on request |
Grades, minimum order and shipping windows are confirmed with your quote.
About Yunnan dried matsutake
- Origin
- Mainly from around Shangri-La: old-growth forest at 2,700 to 4,300 m, with warm days and cold nights.
- Wild only
- Matsutake cannot be cultivated; it grows only in partnership with pine forest. There is one season a year, June to September, and villagers gather it by hand.
- Dried slices
- More than 10 kg of fresh matsutake makes 1 kg of dried slices. Drying concentrates the aroma, and the slices keep and travel far better than fresh, so they are not tied to the season.
- Aroma
- The characteristic scent comes mainly from matsutakeol (1-octen-3-ol).
- In the kitchen
- Soak, then simmer in soups and stews for a clear golden broth; also good in rice dishes and stir-fries.
- Packing
- Loose in lined cartons (see the photos below); smaller packs on request.
About these origins
- Diqing
- Shangri-La lies above 3,000 m, forested and cool, and is Yunnan’s main matsutake area.
Product photos
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