White Tea contains a “fat block” that helps to prevent new fat cells from forming. It has a light and pleasant flavor and more antioxidants than green tea and less caffeine. It can reduce inflammation caused by Rheumatoid Arthritis. It can also help to reduce radiation levels in the body and repair DNA damage.
However, when brewed, the liquid tea is not white or transparent but rather a pale, light yellow. Although there exists no consensus on how white tea should be processed, there are two commonly accepted methods. The first involves minimal processing, where the leaves are withered for a long time before they are dried, and in the second, the leaves are first steamed or fired in order to deactivate polyphenol oxidase, and then dried.