After plucking, the leaves of this Puerh wither, and are steamed, rolled, oxidized, dried and aged for 36-42 months. The added step of introducing steam allows for some moisture which will create the environment that accounts for the distinctive flavor of Puerhs while the leaves age. Tribute teas were historically the best teas, served to Chinese Emperors because of the outstanding flavour and quality of the tea. Traditional Chinese beliefs included drinking puerh teas to improve weight loss, stimulate the spleen and lower 'chi', all leading to longer, healthier lives.