Abstract:White tea，one of the six major types of tea in China，is lightly fermented tea. Without rolling and stir-frying in the production process，the appearance of white tea is natural. In recent years，white tea has been preferred by consumers for its unique taste and good antioxidant，anti-obesity，and antimicrobial effects. The tea plant varieties，picking standards，and processing techniques of white tea affect its sensory quality，and four grades of white tea are classified according to the picking standards：Baihao Yinzhen，Baimudan，Gongmei，and Shoumei. The effects of processing and chemical components on the sensory quality and effects of white tea were summarized. The correlations between processing technology，characteristic chemical components，and effects were explored. The objective is to provide theoretical guidance for the control of processing parameters and the development and application of active substances in the processing of high-quality white tea.