In Yunnan's historic records, most goods were transported by horse around the area of Da Li, as early as 109 BC. Da Li was one of the most popular cities of this time, and is now a popular tourist site. When transporting merchandise, in the beginning one person on a horse would travel on their own to sell. As business grew, more men would travel together, with larger carts and more horses, to protect the goods and help develop business. These large traveling caravans were called "Ma Bang," meaning horse trading caravan. There were two types of Ma Bang, one run by the government and the other by private business owners. With groups so large, cooks were needed, people to care for the horses, as well as guards to protect the caravan from thieves, wild animals, and other dangers. The person in charge of organizing these large trips was called "Ma Guo Tou." Business was seasonal and during the busy season, hundreds of horses and mules were needed in each caravan to carry all the goods. The Ma Guo Tou's job was to lead and organize the group, as well as delegate the work. Horses were organized into groups of 3-5, with one caretaker responsible to the feed the horses and watch over the goods they carried. The weather in Yunnan was unpredictable, especially during the rainy season, so workers developed a method of weaving bamboo sheaths to wrap the puer cakes to keep them from getting wet. To this day, puer cakes are traditionally wrapped using the same material. Before the 1970's puer tea producers only knew how to make green puer, which eventually aged and became black puer. To make this particular cake, young tea leaves are harvested in the Spring, dried, steamed, and compressed into 100 gram cakes, rather than the traditional 357 grams. This convenient 100g size makes it easier to take with you during travel, and judge how much tea to break off for each serving. It's also a great size for a gift for new puer drinkers, to let them try green puer before committing to a full-size cake. This tea comes from two local tea tree areas in Yunnan -- Lin Cang and Jing Gu. These two areas have ideal soil and environmental conditions for cultivating the young tea bushes used to make this tea. The young bushes are cultivated from cuttings of the older trees, giving them the flavor and aroma characteristics of the older trees. Our Small Ma Guo Tou Green Cake has Lin Cang's rich, robust flavor and a long finish. It also has a high, complex aroma that fills your mouth and nose, which is characteristic of Jing Gu puer. These characteristics are immediately apparent on the first sip. When infused, the relaxed leaves are tender but thick, resembling live leaves still on the bush. Region: A mixture of tea from Lin Cang Tea Area and Jing Gu Tea Area, in Yunnan Province Tea Bush: Lin Cong and Jing Gu local tea bush Grade: 2-3 leaves Weight per piece: 100 grams How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances. How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work. Brewing Guidelines: 1st infusion -- Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water to infuse for 5 minutes. 2nd infusion -- Boiling water, infuse for 2 minutes 3rd infusion -- Boiling water, infuse for 3 minutes 4th to 7th infusion -- Boiling water, infuse for 5 minutes Infusions: at least 6 times