Among the types of Tea on the market, white tea is the most expensive one. White tea is made from young shoots of Camellia sinensis that withered and dried in the shade, under sunshine or in a temperature-controlled room to avoid the degradation of the antioxidant compound. It is considered to be a non-fermented tea, but a slight fermentation still occurs in the processing. This Tea is only harvested once a year; in early spring and processed using shoots with abundant leaf trichome to obtain the highest quality of Tea. The essential oil droplets in the trichome joint has high volatiles that contributes to its green grassy odour. The processing of White Tea is one of the simplest compared to other types of Tea, which only goes through the withering and drying process, making it the least processed Tea. This unfermented Tea contains the most antioxidant and the least caffeine. The pale colour with its delicate, light and sweet taste usually have no bitterness or astringency usually associated with Green Tea.
According to Rohadi et al. (2019), similar to the other tea types, White Tea does contain antioxidant compounds such as Polyphenols, Flavonoids and Catechins. Regardless, White Tea has the highest level of anti-oxidant activity (93%), whilst Green Tea comes in second with 86% and followed by Black Tea at 53%. The high level of anti-oxidant activity within White Tea has several health benefits, such as lower cholesterol absorption and cardiovascular disease prevention. The Phenolic compound within White Tea, demonstrates the antioxidant properties and may reduce blood sugar and help prevent symptoms of diabetes.