Abstract: Based on the changes of contents of amino acids, tea polysaccharides and tea polyphenols, effects of different enzymatic treatments on the contents of major compounds in Pu-erh tea cream were studied, conditions of different enzymatic treatments were optimized and the sensory characteristics of different tea cream were evaluated.Results showed that in the same enzyme dosage, hydrolysis efficiency of flavourzyme was significantly higher than that of neutrase ( p < 0.01) , under the condition of 45 U/g protease, the increase rate of amino acids was the highest, which were 28.49% and 15.19% respectively.Under the condition of 27 U/g complex proteases and proportion of 1∶ 2, two kinds of proteases had the best synergistic effect, which was higher than that of single enzyme ( p < 0.01) and the increase rate of amino acids was 22.07%.The ability of different carbohydrase to hydrolyze tea carbohydrates was ranked as follows: viscozyme > pectinase > cellulaste, and the difference among them was significant ( p < 0.05) .Under the condition of 0.6% viscozyme, the increase rate of tea polysaccharides was 82.45%.Polyphenol oxidase had little effect on the transformation of tea polyphenols whose content decreased rate ranged from 0.32% to4.55%.The quality of the optimized Pu-erh tea cream is better and the optimized process technology of Pu-erh tea cream is reasonable and feasible.