<p>Tea polyphenols are abundant and highly active bioactive compounds found in tea, known for their diverse health benefits, including antioxidant, anti-inflammatory, anticancer, and hypolipidemic effects. These functional properties are primarily attributed to their high biological activity. However, tea polyphenols are susceptible to external environmental factors, which can lead to a loss of bioactivity and consequently limit their application in the food industry, particularly in meat products. Enhancing their stability in complex food systems has therefore become a critical research focus. Among the various strategies developed, encapsulation technology has emerged as an effective approach to protect their structure, modulate their release behavior, and improve their stability. This review analyzes the composition and health-promoting functions of tea polyphenols and systematically discusses their current applications and associated challenges in meat products. Furthermore, the effects of different encapsulation techniques on their stability, as well as on the sensory and storage properties of meat products, are explored, aiming to provide a theoretical reference for their efficient utilization in the food industry.</p> Graphical Abstract <p></p>