In order to improve the stability and bioavailability of tea polyphenols(TP)， this paper was to prepare the embedding system of tea polyphenols， which use carrageenan or instant agar compounded with whey protein as wall materials. The embedding rate of tea polyphenol was selected as the main optimization index to investigate the embedding effect of carrageenan or instant agar compounded with whey protein on tea polyphenols. The results showed the highest embedding rate of (91.94±0.31)% when the carrageenan-whey protein embedding system prepared at pH 2， core-to-wall ratio of 1∶20 and wall mass fraction of 6%. While the instant agar-whey protein embedding system had the maximum embedding rate of (98.48±0.39)% when prepared at pH 4， core-to-wall ratio of 1∶25 and wall mass fraction of 4%. The results of the antioxidant activity measurements suggested that both carrageenan and instant agar complex systems with good antioxidant properties， where the DPPH radical scavenging rate of the carrageenan and instant agar systems was as high as (49.55±0.00)% and (48.35±0.52)%， respectively， and the highest ABTS radical scavenging rates of (90.90± 0.23)% and (81.35±0.90)%. Both the carrageenan-whey protein embedding system and the instant agar-whey protein embedding system can effectively protect the tea polyphenols， especially for instant agar system can improve the storage stability of tea polyphenols. Our findings can help the design and development of seaweed hydrocolloids as embedding wall for bioactive ingredient.