在杀青过程的湿热作用下，酯溶性色素的变化最为明显，随着水分的解吸，β－胡萝卜素、叶绿素ａ、ｂ及叶黄素明显下降，脱镁叶绿素ａ、ｂ、叶绿酸酯ｂ、脱镁叶绿酸酯ｂ相应增加；茶多酚在闷杀后增加，而后呈下降趋势；游离糖含量有所增加，但总糖变化不大；游离氨基酸总量有所减少。在炒干过程中，各种成分的变化较杀青更为复杂，但含量变化不如杀青工序中激烈，并且表现为随茶叶水分解吸速率由恒率向降率的转变，色素、游离糖、茶多酚、游离氨基酸及总量也呈较大的起伏变化。这些变化对绿茶风味的形成产生直接的影响。 Under the action of damp-heat in the fixing process, the change of ester-soluble pigment was the most obvious. With the desorption of water, the contents of β-carotene, chlorophyll a, b and lutein decreased obviously, and the contents of pheophytin a, b, , Pheophorbide b increased correspondingly; the content of tea polyphenols increased after moxibustion, and then decreased; the free sugar content increased but the total sugar did not change; the total amount of free amino acids decreased. In the process of frying and drying, the change of various components is more complicated than that of fixing, but the change of content is not as intense as that of fixing process, and it shows as the rate of water desorption and desorption changes from constant to decreasing. Phenol, free amino acids and the total volume also showed a larger ups and downs. These changes have a direct impact on the formation of green tea flavor.