Polyphenols of tea origin are prone to oxidation which limits their bioavailability. The unstable nature of polyphenols limits their application in the prevention of major human diseases. Therefore, in the current study, we aimed to encapsulate tea polyphenol powder in (S/O/W) emulsions stabilized by Whey Protein Isolate (WPI) by using three different of homogenization processes, the emulsions were characterized for their physicochemical propertiesincluding particle size distribution, microstructure, mean emulsion size, zeta potential, and physical stability under environmental stress. The finding showed that the encapsulation efficiency of S/O/W emulsion homogenized by high-intensity ultrasound (HIU) had more encapsulation efficiency (95.95 ± 0.14) of tea polyphenol.  The HPH and HIU emulsions had minimum droplet size (d3.2) between 0.45 and 0.48 µm respectively and were relatively more stable. We suggest that S/O/W emulsion could be used as an efficient delivery system of tea polyphenol in food for improved stability and bioavailability during storage