Tea (Camellia sinensis) is one of the most widely consumed beverages, popular for centuries globally, including in Indonesia. The productivity of tea processing is supported by equipment such as spray dryers, which produce tea in powdered form. This study investigates the effect of adding a secondary air inlet swirl in the drying chamber using Computational Fluid Dynamics (CFD) to analyze its impact on heat and mass transfer, temperature distribution, and overall droplet drying rate. The drying chamber model employs co-current airflow with a swirl effect, simulating three variations of secondary air inlet swirl positions and three inlet air temperature variations (60℃, 70℃, 80℃) to analyze mass transfer processes, distribution of water vapor mass fraction, tea droplet drying, and drying chamber performance. The Realizable k-ε turbulence model is used in fluid flow simulation within the drying chamber. Based on the CFD simulation results, adding a secondary inlet swirl at the uppermost position produced a uniform swirling flow from the top to the bottom of the drying chamber. The highest thermal efficiency of 87.52% was achieved with the secondary inlet swirl in the topmost position at an inlet temperature of 60℃, yielding a droplet evaporation rate of 88.64%.