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A supplement to the book Puer Tea: Ancient Caravans and Urban Chic by Jinghong Zhang (University of Washington Press, 2013) PUER TEA DVD 5
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„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “
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