The invention discloses camellia sinensisvar assamica Pu'er tea theabrownin and application thereof, and belongs to the technical field of tea processing. The camellia sinensisvar assamica Pu'er tea theabrownin is obtained by the following steps of: a, sterilizing dried green camellia sinensisvar assamica for 30 minutes, adding distilled water inoculated with saccharomyces cerevisiae for food according to the standard that the final water content of the tea is 50 percent, standing for 60 minutes, putting the tea into a full-automatic controlled fermentation box of 40 to 55 DEG C with relativehumidity of 60 to 85 percent after single-layer sealing with a food fresh-keeping film, performing fermentation culture for 40 days, and drying at the temperature of 60 DEG C till the water content is 10 percent to obtain camellia sinensisvar assamica Pu'er tea; and b, crushing the camellia sinensisvar assamica Pu'er tea into 60 to 80 meshes, soaking for 60 minutes in a ratio of tea leaves to boiling water of 1 gram: 60 millimeters, performing filtration to obtain filtrate, sucking 1,000 milliliters of filtrate, adding 4,000 milliliters of edible alcohol, stirring, standing for 4 hours, performing filtration to obtain crude theabrownin extract, dissolving the crude extract by using 20 percent aqueous solution of edible alcohol, and performing traditional concentration and drying on the solution to obtain the theabrownin. The camellia sinensisvar assamica Pu'er tea theabrownin contains protein, polysaccharide and dark brown substances, can remarkably inhibit the absorption and utilization of dietary cholesterol, and can be used as an additive for food and health-care products.