Abstract: Effects of different combinations of C (sugar) and N (amino acid) on the variation of the main components of Pu-erh tea during pile-fermentation had been explored, and the teas quality was estimated by sensory evaluation. The results showed that theaddition of different sugar andamino acid could promote the growth of microbes and the transformation of tea polyphenols and catechins.It could also accelerate the accumulation of theabrownin and water extract. After pile-fermentation for 18 days, the Pu-erh tea basically possessed good organoleptic qualities such as teas stripe, colour of tea soup, taste and aroma as well as tea leaf. In general, the combinations of phenylalanine and fructose, phenylalanine and pectin, as well as alanine and fructose could preferably promote the quality of Pu-erh tea.