[Objective] This study aimed to test the effects of high-intensity pulsed electric field on the amino acid content in Pu’er tea leaves. [Method] The amino acid contents of fermented and unfermented the leaves of large-leaf Pu’er tea variety produced in Yunnan Mengku, were measured before and after the treatment with high-intensity pulsed electric field （HPEF）. [Result] The difference of amino acid contents was notable between fermented and unfermented tea leaves produced in the same year. The amino acid content of unfermented tea leaves was larger than that in fermented tea leaves. The amino acid content in tea leaves decreased over time during storage. HPEF treatment under al the conditions improved the amino acid content in tea leaves. [Conclusion] This experiment provides theoretical foundation for the application of HPEF in processing of Pu’er tea leaves.
