Not all pu-erh teas are found in the compressed form. This is a cooked loose leaf pu-erh which is made by the same process as all cooked pu-erhs but not compressed into a cake or other shape.
Pu-erhs are complex teas and you will want to experiment to find the best way to infuse pu-erh to satisfy your personal taste. However, here's a way to get started. First, make pu-erh in the Chinese style using a gaiwan or similar small (approx. 6 oz.) pot. Use approximately 3 tablespoons of loose pu-erh. Use very hot water just off the boil (205 degrees - 210 degrees). Your first pour of water into the gaiwan is used to rinse the leaves - pour in the water and immediately pour it back off. Then pour in more water, steep for 25 to 30 seconds, and pour off the tea into a tea pitcher or cup. Let cool and drink. You can infuse the pu-erh many times - add a few seconds to the length of the steep for each successive cup. You can scale up to a small pot if you like with the loose pu-erh.