The potentials of rice husk, oat bran and soya milk cake as food carriers for tea catechins(TC) were studied. Adsorption properties, contact time and temperature effects and the concentration of tea catechins, as well as digestive stability were investigated in this paper. The result showed that the adsorption capacity of rice husk for tea catechins was 32.04 mgg-1 which was 28.1 % and 17.7 % higher than those of oat bran and soya milk cake and no obvious adsorbability to caffeine was observed for these materials. The selectivity coefficient K of EGCg to TC for rice husk was 4.44 in comparison with 1.87 and 1.96 of oat husk and soya milk cake. This guarantees rice husk a selective food carrier to tea catechins with enrichment of EGCg. Also, 20 min contact time and tea extract concentration above 1.75 g L-1 are recommended in order to obtain a high loading amount of tea catechins onto rice husk, and low temperature is favorable for the adsorption processof tea catechins onto rice husk. Digestive study showed that combination of tea catechins with rice husk was propitious to increase the digestive stability of tea catechins in simulated gastrointestinal fluids. Thus, rice husk is a promising food carrier for tea catechins. Further studies would be focusing on the identification and separation of the functional constituent of rice husk and its interaction mechanism with tea catechins.