The paper aims to prepare tea polyphenols-β-cyclodextrin inclusion complex and study its properties. Tea polyphenols-β-cyclodextrin inclusion complex was obtained through the saturated water solution method based on raw material of polyphenols-β-cyclodextrin. Its structure was characterized by the infrared spectrum, and. Its thermal property and oxygen scavenging performance were also studied. According to analysis with infra-red spectrogram, tea polyphenols entered β-cyclodextrin and formed inclusion complex. Compared with separate tea polyphenols, the thermal stability of the inclusion compound was increased substantially, but its oxygen scavenging performance was declined. However, its maximum oxygen scavenging amount could reach 62.8 mL/g, so it was still a highly efficient agent. Tea polyphenols- β-cyclodextrin inclusion complex has good oxygen scavenging performance and high thermal stability. It can be used for preparation of single-layer/multi-layer films.