Whether a tea is “drying”, if I understand what you mean, how the whole body feel after the consumption, is dependent not only on whether the tea is high-short fire or low-slow fire, but also on the amount of caffeine, and the strength of the infusion. If you have the need for reducing the strength of this “drying” effect, brew your tea at a lower strength. Or switching to a tea with lower caffeine content and that can be infused in a shorter duration while still good taste.
Most normal baked style green tea is cool to cool-neutral in TCM nature, while a green style tieguanyin can be cold in TCM nature. I consider it “cold-dampness” evil rather than damp qi. Some green looking ones are fired extremely lowly and slowly so they are not so much that, but those that are really fresh and fragrant, and fired just lowly and shortly, are very much in that description.
TCM warm ones may be dampness causing too and cooler teas can be great for dissipating dampness. The warm-cool nature is not related to the damp-“drying” nature.
You should be very proud having been able to arrive at such observation by yourself.
