Morel Mushroom (Morchella spp.) — Dried Yunnan Wild-Harvested Whole Mushrooms for Soup & Tea

Morel Mushroom (Morchella spp.), known in Chinese as Yáng Dù Jūn (羊肚菌), is the dried fruiting body of a prized wild mushroom traditionally gathered in the highlands of Yunnan. Revered in Chinese food-herb (药食同源) culture as a gentle, qi-nourishing ingredient, Yang Du Jun has long been valued for its honeycomb cap, deep savory aroma, and ability to enrich soups, congee, and daily tonics. Its nature is sweet and neutral, making it a mild yet deeply nourishing culinary herb for supporting digestion, replenishing vitality, and harmonizing the Spleen and Stomach.

Key Selling Points

• Wild-harvested Yunnan origin, first-flush 5–8 cm caps
• Traditional food-herb (药食同源) mushroom
• Naturally sun-dried to preserve aroma and texture
• Whole honeycomb caps, low impurity, high integrity
• Ideal for soups, congee, and daily tonic broths

Quality & Sensory

Each batch is naturally sun-dried to preserve the morel's distinctive honeycomb cap, pale tan to deep amber color, and firm, springy texture. The dried mushrooms carry a rich, earthy, almost smoky aroma. When simmered, they plump back to a tender, meaty bite and release a deep umami broth with notes of forest floor and toasted nut—adding savory depth to soups without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Medicinal food soup packs
• Daily tonic cooking
• Herbal tea blends with jujube and goji

Traditional Uses

In folk food-herb practice, Yang Du Jun is simmered into soups, congee, and nourishing broths to support daily vitality and gentle digestion. It is a classic ingredient in Yunnan medicinal food soups, where it pairs with chicken, pork ribs, jujube, goji berry, and Chinese yam. As a daily tea, it is brewed alone or blended with red dates and longan for a warm, savory-sweet infusion that fits cool-weather nourishment.

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