The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.