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.

Tea drying not only removes the water from tea but also greatly influence tea quality. Drying is crucial to control the enzyme activity in tea. There are chemical changes in drying to enhance the color, flavor, taste, and shape of tea, the bitterness will reduce and tea quality will be improved.

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.

Mesh belt drying machine can also do tea drying with larger capacity and slower drying speed compared with microwave dryer machine. Tea can be fed to the upper layer of belt dryer through the conveyor from the hopper, and flow to the removal window at the bottom of belt dryer machine. As the conveyor belt of each layer can perform two reciprocating drying processes with one layer, a wide drying area is obtained, realizing a compact and space-saving structure.