For all you puerh heads out there, doesthis video make sense? It clued me in to some basic stuff that most of you probably already know, but as a beginner I found it useful. But I would like to check the veracity of the info.
Steaming is supposed to cause the least damage to the cake, but it requires some additional caution-- if you don't let the tea dry out after you steam it, it can get moldy when you put it back into, say, a cardboard box for storage.
Yes, you can steam puerh but like Scruff has suggested, if it is not really recommended for cakes as cakes have a tendency to absorb more water. However, tuos are the excellent candidate for steaming as they are generally highly densed and are "thicker" in mass than beengs or zhuans