Great Tibetan Cordyceps | Whole Wild Specimens • Nagqu Region, Tibetan Plateau
Ophiocordyceps sinensis: whole wild specimens of superior grade, hand-sorted and hand-brushed.
Location and Growing Variables
Biotope
The brown gold of the Himalayan high plateaux: the Great Cordyceps (Ophiocordyceps sinensis) is one of the most sought-after treasures of Asian herbalism. This exceptional lot comes from the Nagqu region, on the Tibetan plateau at more than 4,500 meters of altitude. In this extreme biotope, semi-arid and glacial, the fungus grows on subterranean larvae. As it cannot be cultivated industrially in its whole raw form, each wild specimen is the object of a meticulous visual search at the snowmelt. It is drawn from the earth by hand, one by one, during a harvest window that lasts only a few weeks in spring — which makes it a product of absolute rarity.
Harvest
A strict integrity and an intact character: what distinguishes this lot is the rigorous selection of whole specimens — comprising both the body of the mummified caterpillar and the stroma of the fungus emerging from it — perfectly brushed and dried immediately after harvest. This meticulous artisan handling avoids any breakage and ensures the absence of sediment or artificial stabilizing threads often found in commercial standards. This fine herbalism drying preserves the character of the whole specimen.
Technical Data and Processing
Scientific Name
Ophiocordyceps sinensis (formerly Cordyceps sinensis).
Common Name
Great Cordyceps, Tibetan Cordyceps.
Origin
Nagqu region, Tibetan Plateau (high altitude).
Selection Quality
Whole wild specimens of superior grade, hand-sorted and hand-brushed.
Format
Whole dried specimens (weight suited to the apothecary jar).
Organoleptic Characteristics
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Appearance & TextureA caterpillar body of brownish-yellow to golden color with clearly defined transverse segments, topped by a rigid stem (stroma) of dark brown to black. Dry, firm texture.
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Aromatic SpectrumA distinctive aroma with notes of dried mushroom, undergrowth and toasted hazelnut — the signature of its high-altitude terroir.
Brewing Parameters
01
Preparation (traditional chewing or infusion): The imperial method consists in gently rinsing a whole specimen, letting it soften for a few minutes in a small cup of hot water (80 °C), then drinking the water and chewing the body of the Cordyceps entirely. Alternatively, it may be added whole to a herbal broth simmered gently for 20 minutes. Best enjoyed in the morning.
02
Frequency of use: At the turn of the seasons, as part of a morning ritual.
03
Precautions for use: For adults only. Not recommended for pregnant or breastfeeding women. If you are under medical supervision, seek the advice of a healthcare professional before consumption. Keep tightly sealed in its glass jar, in a dry place away from light.
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