Abstract: Monascus strains M13 (Monascus purpureus Went) was applied to make three different forms of starter cultures, inoculated to sterilized Pu-erh raw tea, the lovastatin content of fermented tea samples were determined. The results showed that the tea samples of the initial and the third turn both vaccinated with solid starter culture had the highest content of lovastatin, reached about 0.291mg/g. Sensory evaluation results showed that the tea samples had a significant characteristic of rice flavor. The tea samples applied starter cultures of Monascus strains containing lovastatin, laid the foundation for the development of lovastatin Pu erh tea.