Tea has lots of health benefits like containing antioxidants, obesity management, and polyphenols and it contributes to lowering the risk of developing cardiovascular disease.
Water is essential for the biochemical reaction of various compositions in tea. With the increase of moisture content in tea, changes in tea will also speed up. When the water content is 7% above, there is no preservation technique to keep its flavor. So for better storage and higher quality, tea needs to be dried. After drying process, the water content of tea is around 4%6-6%, which can prolong its shelf life.
It is suitable for commercial crops such as lumps, strips, flakes, and granules, such as: onions, garlic, peppers, apricots, melon seeds, peanuts, sweet potatoes, potatoes, cassava, wolfberry, red dates, herbs, melons, vegetables, fruits, etc.
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