For Tea, dryness is a very important indicator. There is a common belief in the market that good quality tea should have a moisture content of 5% in its dried form, while lower quality teas might have a moisture content as high as 10%. But is this really true?

What is the typical moisture content of dried tea?

The moisture content of dried tea is generally controlled between 3% and 6%. If the moisture content exceeds 8%, the tea will be prone to dampness and can easily undergo moldy changes. To determine if it meets the standard, the experience is that when you pinch a handful of tea, it should feel quite prickly, and the tea should crumble into fine pieces easily. Some teas that require slower oxidation, such as raw Pu'er, may have a slightly higher moisture content. Additionally, during storage, it is important to ensure airtight conditions and dryness to avoid moisture contamination.

Water is an essential component in the life activities of tea plants and serves as an important medium for a series of chemical changes during Tea processing. The changes in color, aroma, and taste of tea during processing are accompanied by changes in water content. Therefore, during tea production, changes in water content are often used as an important biochemical indicator to control quality.

The moisture content of fresh tea leaves is typically around 75% to 78%, which can vary depending on the age of the Leaf, the tea plant variety, and the season. Generally, young and tender leaves, rain-soaked leaves, dew-covered leaves, and large-leaf varieties, especially during the rainy season or spring, have higher moisture contents. Older leaves, smaller- to medium-leaf varieties, and those from the dry season or sunny days have lower moisture contents.

After fresh leaves are processed into dried tea, most of the water evaporates. Typically, only about 4% to 6% moisture is retained.

In a broad sense, everything in tea except water is considered dry matter. As a beverage, approximately 35% to 45% of the dry matter in tea can dissolve in boiling water. This part that dissolves in boiling water is collectively referred to as “water-soluble substances.” The content of water-soluble substances in tea varies depending on the age of the fresh leaves used in its production.

The water-soluble substances include various compounds such as catechins, Caffeine, amino acids, soluble sugars, Pectin, inorganic components, vitamins, water-soluble pigments, and aromatic substances. The quality of the tea infusion depends on the types, quantities, and proportions of these various substances.