Dried Matsutake Slices
Tricholoma matsutake
OriginShangri-La, Yunnan, China
Altitude3500m+ above sea level
Harvest SeasonEarly August - mid-October
ProcessingTraditional farmhouse drying, no sulfur, no additives
QualitySelected intact large slices with clear veins
Taste ProfileStrong fragrance, thick and firm flesh after soaking
StorageCool, dry place, moisture-proof sealed
Shelf Life12 months
Matsutake is a precious edible mushroom in mountains, which cannot be artificially cultivated so far. It only grows in high-altitude mountain forests above 3500m in cold temperate zones, and the picking period is from early August to mid-October every autumn. Shangri-La matsutake is favored by gourmets for its large size, tender flesh, long-lasting fragrance and good color. Merchants set out at 4 a.m. with bamboo baskets to look for newly sprouted matsutake in virgin pine forests after rain.