Dried tea leaf is mostly manufactured in March and April when enough sunshine is available. At that time, the leaves are saturated with oil. It is the best time to make dried tea leaf. It is known as Moe-ma-hmi, Shwe-Phi dried tea leaf. During the months of March and April, dried tea leaves become dry in a day. Then they are sorted out to be marketable. There are two kinds of dried tea leaf namely, hard dried tea leaf and soft dried tea leaf. The soft dried tea leaf is not curled up fully and leaf is thick. The hard dried tea leaf is fully curled up and the leaf is thin. When it is made into dried tea, it changes to the amber colour and it tastes good. Such kind of dried tea leaf can be used with boiled water for three times without changing its taste and colour.

Dried tea (known as green tea) is the most popular beverage in the Union of Myanmar. It is cheap and free from harm. It plays an important role in everyday life of Myanmar people. Entertaining the visitors to dried tea is the cultural tradition of Myanmar.