QingYuan County is where cultivated shiitake literally began. Nearly eight hundred years ago, on the misty hardwood-forested slopes of southwestern Zhejiang Province, a farmer named Wu Sangong noticed that certain logs under certain trees kept producing the thickest, most fragrant mushrooms — and the log-cultivation method he refined there became the foundation of the entire craft. China formally recognises QingYuan as the hometown of shiitake mushrooms. UNESCO lists the tradition as a Globally Important Agricultural Heritage System. What grows in these mountains today sits on 140 years of continuous, documented cultivation.
Our QingYuan cultivation and extraction facility operates on 15,000+ square metres, staffed by 150+ skilled workers — growers who can tell by eye which hardwood substrate yields the thickest beta-glucan walls, which fruiting stage carries the richest polysaccharide profile, how the spring water shifts between seasons. Four national invention patents have come out of that bench. Certified organic cultivation. Class-100,000 cleanroom extraction — the same standard used in pharmaceutical manufacturing. Every batch traceable back to growing substrate and spore lot.
For 30 years we’ve sourced from this operation to supply extracts into more than 100 countries — nutraceutical formulators, functional-food brands, sports nutrition, pet wellness. Every lot ships with the documentation your regulatory team needs to file without friction: CoA, organic certificate, SDS, certificate of origin, allergen statement. The craft is ancient. The specs are modern. That’s the partnership.