This depends on the length of time the tea has been exposed to moisture. When the tea is damp for a short time and not deteriorated, it should be dried (such as drying, frying, etc.) and removed from excess water immediately so that it can still be consumed, but the quality will be affected, such as yellowing of soup color and lower aroma. When the tea has been exposed to moisture for a long time and has deteriorated, or even mold, it is irreversible change and cannot be consumed.