Abstract: The pu’er tea fermentation is the result of synthetic effects of bacterial colony on sun-dried raw tea, which determines the tea quality. The paper aims to enhance the coarse tea quality by artificial inoculation of dominant fungus Schizophyllum commune onto the leaves. After inoculation, the astringent flavor of coarse ‘Zijuan’pu’er tea disappeared. The tea tasted sweet and refreshing, tastier than the coarse tea which had no artificial inoculation. In addition, the tea soup turned to be more bright and ropy. Through the culture medium, the mycelium was habituated cultured and inoculated the‘Zijuan’pu’er coarse leaves. According to the observation and records after fermentation, the constituents of coarse leaves dropped, which was consistent with the sensory evaluation of increasing sweet and smooth in the mouth, tea polyphenol dropped from 9.4% to 5.8%, free amino acid from 3.2% to 2.1%, caffeinum from 2.20% to 1.64%, and total catechin dropped from 2.1% to 0.2% tremendously, totally 8 kinds of tea constituents dropped after fermentation, and the other 7 kinds of constituents increased including taurine, hydroxproline, asparaginate, cystine, tryptophan, lysine, and the new-detected human body essential amino-acid was threonine, whose content was about 0.023% after fermentation, the leucine also increased from 0.005% to 0.009%, and the isoleucine had no obvious variation. After the fermentation by S. commune, the soluble sugar dropped obviously from 6% to 3.9%.