Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves.

Green tea and white tea are not fermented, black tea is full fermented and oolong tea is semi-fermented. The most produced tea types in the world are black tea, green tea, oolong tea and white teaspoon respectively. The white tea which has very young tea leaves and buds covered with small, white-silver fuzz is harvested once a year in early spring and has a very mild, sweet taste. There are more catechin and its derivatives in white tea than other tea species. Especially, because of the fact that containing epigallocatechin gallate (EGCG) component, white tea has positive effects on health. Cardioprotective, antidiabetic, neuroprotective, anticarcinogenic effects, antimutagenic activities, antimicrobial and anti-obesity properties are important effects of white tea. For these reasons; white tea is known to have protective effects against cardiovascular diseases, cancer, diabetes mellitus, obesity, central nervous system and microorganism-based diseases.

In this review, the production of white tea, its composition and the effect of it on health were examined and compared with different tea types.

茶是从山茶植物的叶子中获得的最常见的饮料。由于发酵过程，茶分为绿色，黄色，白色，乌龙茶，黑色和普-茶。茶树种的重要差异源于植物的栽培条件，收获程序和叶片加工。

绿茶和白茶不发酵，红茶充分发酵，乌龙茶半发酵。世界上生产最多的茶类型分别是红茶，绿茶，乌龙茶和白茶匙。白茶具有非常年轻的茶叶和嫩芽，覆盖着小的白银绒毛，早春每年采收一次，味道非常温和，甜美。白茶中的儿茶素及其衍生物比其他茶种类多。特别是，由于含有表没食子儿茶素没食子酸酯（EGCG）成分，白茶对健康有积极作用。心脏保护，抗糖尿病，神经保护，抗癌作用，抗诱变活性，抗微生物和抗肥胖特性是白茶的重要作用。由于这些原因;

在这篇评论中，检查了白茶的生产，其成分及其对健康的影响，并将其与不同类型的茶进行了比较。