The contents of low polyphenols and of high aminic acid were of advantage to green tea because of hydrolysis of the polyphenols and protein in wet-heating de-enzyming.

• 湿热杀青有利于茶多酚物质和蛋白质的水解，茶多酚含量降低、氨基酸含量增加，有利于绿茶品质。