Fifty Pu-erh tea samples were investigated for acrylamide (AA) contents. The results showed that the AA contents in tea samples were generally low, 2.05～91.95ng/g. Based on the correlation analysis between sugar contents and the amount of AA，it was found there was the highest correlation coefficient between the sucrose content and AA (R2=0.5776), followed by fructose (R2=0.4977), glucose was the least (R2=0.2567). The asparagine contents of wet-stored Pu-erh tea samples could not detected. In combination with literature records, it could be concluded that AA mainly generated through acrolein way during the fermentation of Pu-erh tea. There was a very small contribution of asparagine way.