This lot is well-preserved in a natural or traditional Hong Kong warehouse. Two of them cannot be identified as Blue Mark or Kunming Pu-er since no tickets were seen. The tea cakes were tightly pressed using iron molds, allowing for a steady transformation and uniform distribution of resin, resulting in a bright sheen. They are made from Yiwu tea leaves with sturdy strands and golden tea buds. After 70 years of slow transformation, the tea has developed a richer mouthfeel with a lingering taste, gradually reaching its optimal drinking period.