Intestinal flora was researched through a series of experiments under the intervention of the tea polyphenols using bacteria entering viable and nonculturable state. The results showed that the tea polyphenol of 2. 5%had maximum antibacterial effect when the dosage of tea polyphenols ranged from 0 to 3. 0%. It was concluded that it took a reduction from 25 to 15 days to enter the VBNC state with the concentration of tea polyphenols increasing from0. 6% to 1. 2%. It could be observed by scanning electron microscopy that individual morphology of VBNC state shrunk 0. 3μm. In addition,2. 0% tea polyphenols inhibited the growth of harmful bacteria and delayed the logarithmic phase,at the same time,improved sixty-seven percent of the efficiency of the growth of probiotics,as we could see from the growth curve. The results proved that tea polyphenols had played a positive role on regulating the growth of intestinal flora. It provided effective theory basis for the further use of tea polyphenols in food fermentation production and health food development.