Where is Cordyceps sinensis produced? Which province is Cordyceps sinensis mainly produced in?

We all find the growth of Cordyceps very magical. How can it be half grass and half insect? But to be specific, it is like when an insect encounters a parasitic fungus, it cannot get rid of it, and the two live together. The bat moth leaves its eggs behind. After the summer, the eggs grow into new insects, bury themselves in the soil, find the rhizomes of their own attachments, and use them to grow plump and white. Then the spores in the rhizomes cleverly run into the insects and develop themselves into maturity. In the spring of many years, they can pop their heads out and be discovered by people. This is the magic of Cordyceps, it parasitizes everywhere. (WeChat: 18673936764)

Where is Cordyceps sinensis produced? Which province is Cordyceps sinensis mainly produced in?

So where exactly do they live at high altitudes? Generally speaking, China is the main production area of ​​Cordyceps sinensis. They are very picky and have chosen one place, which is the Qinghai-Tibet Plateau, that is, Tibet, Qinghai, Sichuan and other areas, and the altitude is above 3,500 meters. However, if the altitude exceeds 4,500 meters, it will be very high-quality Cordyceps sinensis. Of course, the price is the most expensive.

Where is Cordyceps sinensis produced?

The best time to dig Cordyceps sinensis is generally in May and June, when the quality is the best. It varies according to the altitude of the mountain. The lower the altitude, the earlier you can start picking it, but the quality is better at higher altitudes, after all, it takes a long time to grow! Take Nagqu in Tibet for example, their Cordyceps is the best. The inferior one is the Cordyceps from Sichuan, which is smaller and darker in color. Due to the special terrain and climate in Tibet, the picking period is later, starting roughly after mid-April.

Where is Cordyceps sinensis produced?

Therefore, these Cordyceps with completely different growth periods have very different characteristics. After all, the terrain and climate of the production area are still controlled by many different factors. In Tibet alone, nearly half of the area can be found with Cordyceps sinensis. No matter where it is, there are wild Cordyceps sinensis distributed. Although the Cordyceps sinensis in Qinghai occupies a relatively small area, its output is very large. Basically, a large number of wild Cordyceps sinensis can be found in Qinghai, Yushu and other places.

Where is Cordyceps sinensis produced?

Indeed, the colors of Cordyceps sinensis are also different. The one from Naqu is relatively yellowish, while the others are a bit dark brown, or whitish. The color of insect eyes also varies greatly. Among Cordyceps of the same size, those from Naqu are lighter, but have a fatter body, a shinier tail, and the aroma of local ghee, while those from Qinghai are more firm and have bursts of mushroom flavor. There is not that much difference in other regions. In terms of quality, the Cordyceps from Nagqu and Qinghai are better. The Cordyceps from Sichuan seems to be quite different from these two.