Background:　Due　to　the　relatively　low　bioavailability　of　tea　phenolics　in　the　small　intestine,　their　reciprocal　interaction　with　gut　microbiota　in　the　colon　may　contribute　largely　to　their　beneficial　health　effects.　This　implies　that　tea　phenolics　may　be　considered　as　prebiotics.　Scope　and　approach:　This　review　summarizes　the　current　knowledge　on　the　metabolic　fates　of　phenolics　from　green　and　black　tea,　the　health　benefits　of　tea　phenolics　and　their　microbial　metabolites,　and　the　potential　underlying　mechanisms.　Additionally,　the　prebiotic　effects　of　tea　phenolics　and　conventional　oligosaccharide　prebiotics　are　compared.　Key　findings　and　conclusions:　Phenolics　from　green　tea　are　promptly　metabolised　into　a　series　of　(hydroxylated)　phenylcarboxylic　acids　by　gut　microbiota,　whereas　lower　degradation　rates　and　metabolite　yields　are　docu-mented　for　black　tea　phenolics.　Despite　these　differences,　phenolics　from　green　and　black　tea　exhibit　comparable　gut　microbiota　modulatory　effects.　Moreover,　intact　green　and　black　tea　phenolics　and　their　microbial　metab-olites　provide　various　health　benefits　upon　consumption,　most　likely　due　to　their　anti-oxidation,　anti-inflam-matory,　gut　barrier　protection,　and　bile　acid　metabolism　regulatory　effects.　Overall,　the　health　benefits　conferred　by　tea　phenolics　via　modulation　of　gut　microbiota　composition　and　via　formation　of　health-promoting　metab-olites　is　in　many　ways　analogous　to　the　prebiotic　action　of　conventional　oligosaccharides　prebiotics.　Therefore,　we　conclude　that　phenolics　from　green　and　black　tea　have　the　potential　to　be　considered　as　prebiotics.　Gaining　better　insights　in　the　prebiotic　effects　of　phenolics　from　green　and　black　tea　may　pave　the　way　for　their　high　-value　application　in　food　and　pharmaceutical　industries.