White Tea

White tea (Chinese白茶pinyinbáichá) is a lightly oxidized[1] tea grown and harvested almost exclusively in China, primarily in the Fujian province.[2]

White tea comes from the delicate buds and younger leaves of the Chinese Camellia sinensis plant. These buds and leaves are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further fermentation. This preserves the characteristic flavour of the white tea.

The name “white tea” derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.[3


Like black and green tea, white tea is also derived from Camellia sinensis. Thus, white tea shares many of the same chemical properties and health effects of tea. The particular amount and ratio of the polyphenol compounds found in tea varies widely from one type of white tea to another, frequently overlapping with chemical compositions found in green tea. This is due both to the variation between strain of Camellia sinensis, as well as the preparation process itself. [6]These compounds have been shown to protect against certain types of cancer both in vitro and in vivo[7]

Improved cardiovascular function

Catechins, a group of polyphenol antioxidants found in white tea, have been found to reduce cholesterol, decrease blood pressure, and improve the function of blood vessels, thereby decreasing the risk of cardiovascular disease. [8]

Antibacterial and antiviral

White tea has been shown to protect animals from certain pathogenic bacteria, such as Salmonella tryphimurium. [9] The antioxidants found in white tea may also help bolster the immune system, particularly in immunocompromised humans and animals. [10]

{Information courtesy Wikipedia}