Intact fruiting bodies from the June harvest, each one lifted whole from the alpine meadows above Laya. We grade by size and density, then seal only the pieces we would keep for ourselves — nothing broken, nothing cut with lesser lots.
The traditional form. Steep two pieces in hot water for a slow morning tea, or simmer twenty minutes into bone broth or stock. The pieces soften as they give up their character; eat them when the broth is drunk — that is how it is done in Bhutan.