Agrocybe aegerita, commonly known as the tea tree mushroom, is a rare and highly valued edible fungus. It features a crisp stem, a rich flavor, and an exceptional taste, making it ideal for a variety of gourmet dishes. According to the China Food Quality Supervision and Inspection Center, the fruit body contains essential nutrients such as glucose, proteins, and minerals. It also includes eight essential amino acids, with lysine content reaching up to 1.75%. In addition to its nutritional value, this mushroom is known for its kidney-tonifying properties and anti-cancer effects. It ranks among the top ten best-selling mushrooms in international trade and is often referred to as the "Chinese Mushroom." It can be found in supermarkets across Japan, Singapore, the United States, Europe, Hong Kong, and Taiwan, with dry goods priced as high as $100 per kilogram.
Currently, China mainly exports naturally grown tea tree mushrooms, while artificial cultivation is still in its early stages. The scale of production remains limited, and supply cannot meet growing market demand. Domestically, the price of dried tea tree mushrooms ranges from 160 to 200 yuan per kilogram. This indicates that cultivating Agrocybe aegerita has significant economic potential and a promising future in the market.
The optimal growth temperature for Agrocybe aegerita mycelium is between 10–35°C, with the best range being 22–27°C. For fruit body formation, the ideal temperature is 16–32°C, with the most favorable range at 20–28°C. It's recommended to plant during spring and autumn, with two key periods to monitor: first, within 40–50 days after inoculation, ensuring the local temperature doesn’t exceed 32°C; second, from the inoculation date onward, the temperature should not go above 30°C or below 15°C during the 60-day mushrooming period.
For the growing medium, there are three main formulas:
- **Formula 1:** 72% wood chips, 25% wheat bran, 1% gypsum, 1% sugar, 0.5% superphosphate, and 0.5% lime.
- **Formula 2:** 78% cottonseed hulls, 20% wheat bran, 1% gypsum, 0.5% sugar, and 0.5% lime.
- **Formula 3:** 38% wood pellets, 37% rice straw (cobs), 23% wheat bran, 1% gypsum, 0.5% superphosphate, and 0.5% lime.
The cultivation bags are made of 17 cm × 33 cm × 0.05 cm polypropylene. The raw materials are mixed thoroughly, with a moisture content of 60–62% and a pH of 6–6.5. Each bag is filled with about 450 grams of dry material. After sterilization under normal pressure at 100°C for 10–12 hours, the bags are cooled to below 30°C before inoculation. One original culture bottle can be used to inoculate 25–30 bags. The mycelium typically fills the bag within 40–50 days in a clean, cool, and well-ventilated environment.
Once the mycelium fully colonizes the substrate, the transition from vegetative to reproductive growth begins. At this stage, yellow liquid appears on the surface, followed by brown spots and small buds. At this point, the bag should be opened, the mouth straightened, and the ground watered to maintain humidity between 85–95%. Light and ventilation are also important. After 10–15 days of care, the fruiting bodies can be harvested when they reach the eighth stage.
Harvesting takes approximately 5–7 days from the appearance of the bud. The cap should be harvested when it is hemispherical, before the veil breaks. After the second harvest, the substrate becomes partially dry. Each bag is then rehydrated with about 40 mL of water to maintain moisture levels. On average, 3–4 harvests can be obtained per bag, yielding 40–45 grams of dried mushrooms each time.
After harvesting, the mushrooms can be sold fresh or dehydrated using a drying machine. They are graded and packaged for export. Currently, China primarily exports dried tea tree mushrooms to countries in Southeast Asia, including Singapore, Japan, and South Korea.
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