The work aims to prepare tea polyphenols (TP), chitosan (CS) and thyme oil (TO) composite coating, and explore its application effect in the preservation of cherry tomatoes. The preservation effect of composite coatings prepared with different concentrations of TP, CS, and TO, as well as soaking time, on cherry tomatoes was investigated through single factor and orthogonal experiments to obtain the optimal combination of composite coatings. The effect of the optimal combination of composite coatings on the preservation of cherry tomatoes was evaluated by measuring sensory and physicochemical indicators. The optimal combination of the composite coating was:0.3% concentration of tea polyphenol, 0.75% concentration of chitosan, 0.6% concentration of thyme essential oil and 5 minutes of soaking time. Compared with the control group, the weight loss rate (6.12%) of the cherry tomatoes treated under these conditions was the lowest at the end of storage. Sensory score (7.01), soluble solids content (6.27%), reducing sugar content (88.68 mg/g), titratable acid content (0.49%), vitamin C content (23.34 mg/100 g), and total flavonoid content (4.42 mg/g) were all superior to other control groups. The composite coating can effectively maintain the quality of cherry tomatoes during 12 days of storageand has a good preservation effect on cherry tomatoes.