Agrocybe aegerita, commonly known as the tea tree mushroom, is a rare and highly valued edible fungus. It features a crisp texture, rich flavor, and an exquisite taste, making it suitable for various culinary creations. According to the China Food Quality Supervision and Inspection Center, the fruit body is packed with essential nutrients like glucose, protein, and minerals. It contains eight essential amino acids, including lysine at a concentration of 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 the global market and is often referred to as the "Chinese Mushroom." It is widely available in supermarkets across Japan, Singapore, the United States, Europe, Hong Kong, and Taiwan, with dried products reaching up to $100 per kilogram.
Currently, most of the supply comes from wild tea tree mushrooms, and artificial cultivation has only recently begun. However, the scale remains small, and the supply cannot meet growing demand. The domestic price for dried Agrocybe aegerita ranges from 160 to 200 yuan per kilogram, indicating significant economic potential for large-scale production.
The ideal temperature for mycelium growth is between 10°C and 35°C, with the optimal range being 22°C to 27°C. For the formation of fruit bodies, the temperature should be between 16°C and 32°C, ideally 20°C to 28°C. Planting is typically done during spring and autumn. Two critical phases must be carefully managed: first, within 40–50 days after inoculation, the temperature should not exceed 32°C; second, 60 days after inoculation, the temperature should stay below 30°C and above 15°C.
For the substrate, several formulas can be used. Formula 1 includes 72% wood chips, 25% wheat bran, 1% gypsum, 1% sugar, 0.5% superphosphate, and 0.5% lime. Formula 2 consists of 78% cottonseed hulls, 20% wheat bran, 1% gypsum, 0.5% sugar, and 0.5% lime. Formula 3 uses 38% wood pellets, 37% rice straw (cobs), 23% wheat bran, 1% gypsum, 0.5% superphosphate, and 0.5% lime.
To produce spawn bags, use 17 cm x 33 cm x 0.05 cm polypropylene bags. Mix the materials thoroughly, ensuring a moisture content of 60–62% and a pH of 6–6.5. Fill each bag with about 450 grams of dry material, leaving 18 cm of space. Seal the bag, sterilize under normal pressure at 100°C for 10–12 hours, and allow it to cool to below 30°C before inoculating. Inoculate 25–30 bags per original culture, then place them in a clean, well-ventilated, and cool environment. Mycelium development usually takes 40–50 days.
When the mycelium fully colonizes the substrate, the material begins to secrete yellow liquid, forming brown patches and small buds. At this point, open the bag, straighten the opening, water the ground, and maintain humidity at 85–95%. Provide some indirect light and ensure good ventilation. After 10–15 days of management, the mushrooms will be ready for harvest when they reach the eighth stage.
Harvesting takes about 5–7 days from bud formation. The cap should be harvested when it is hemispherical, before the veil breaks. After the second flush, the substrate becomes partially dry. Add approximately 40 ml of water to each bag to restore moisture for subsequent harvests. Typically, 3–4 flushes can be obtained, yielding 40–45 grams of dried mushrooms per bag.
After harvesting, the mushrooms can be sold fresh or dehydrated using a dryer. They are graded, packaged, and mainly exported to Southeast Asian countries such as Singapore, Japan, and South Korea. With increasing demand and limited supply, Agrocybe aegerita holds great promise for both commercial and agricultural development.
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