Cordyceps sinensis is a well-known and mysterious product from Tibet. The cordyceps sinensis that comes from Nagqu, Tibet is known to have the best quality and is also the most expensive.

The main reason for this is because Nagqu Prefecture is “the roof of the roof of the world”; the area where the cordyceps sinensis is produced lies at an altitude of more than 5,000 meters, and the climate there is very extreme. This is the best environment in which to grow cordyceps sinensis.

The main regions for producing Nagqu cordyceps sinensis are Biru, Nagqu, Nyainrong, Sog County, Baqen, and other eastern counties. The products from Biru County are the most famous. This well-known product has been especially blessed, and the Tibetans here who have become cordyceps sinensis farmers are some of the wealthiest.

The harvesting season for cordyceps sinensis is from the middle of May to the middle of June each year. The south of China has already entered summer during this time period, and the weather there has already gotten warm, but in Nagqu, Tibet, there are still frequent rain and snow showers. But the local Tibetans are quite happy about this, as it is good for cordyceps sinensis.

The season in which Tibetans harvest cordyceps sinensis lasts for only one month. They can harvest at most more than twenty or thirty strands per day, and at least two or three. It is not uncommon for people to come back empty handed, though. Harvesting cordyceps sinensis is a difficult process, and watching the Tibetans at work, one can’t help but think that it is reasonable for cordyceps sinensis to be so expensive!

A harvesting area at the foot of a mountain

Searching carefully

This person dug up this much cordyceps sinensis in one afternoon