The drying process arrests fermentation and reduces the moisture content in the fermented tea from 55-60% to 2-3%.

The primary objective of drying is the extraction of moisture and the arresting of fermentation. The fermented leaf contains from 45% to 50% moisture. The leaf is passed through driers, which have circuits of trays with perforation, on which are conveyed the fermented leaf.

The drying process takes about 20 to 25 minutes and the initial temperature is about 120 Degrees F(50 Degrees C) and is finished off at a temperature of 200 Degrees F (93 Degrees C) to 220 degrees F (105 Degrees C) . The moisture content of the teas when drying is completed is approximately 2% to 3% and the coppery brown fermented tea particles are now back.