This review provided an updated synthesis of current knowledge regarding the processing, chemical constituents, pharmacological properties, and clinical applications of white tea (Camellia sinensis), commonly known as WT. Information was collated from reliable sources, including Google, Google Scholar, PubMed, PubMed Central, Science Direct, PubChem, J-Stage, the Directory of Open Access Journals (DOAJ), and the China National Knowledge Infrastructure (CNKI). In China, WT, referred to as “Bai Cha”, is a prized spring tea harvested during early spring when the young tea plant leaf buds are still covered with delicate, downy white hairs. Fujian Province serves as the primary production region. WT processing is minimal, involving withering as the most crucial step, followed by drying. This simple process preserves its unique qualities and chemical integrity. The dominant phenolic compounds in WT are flavonoids, including catechins, dimeric catechins, flavones, flavonols, and flavanones. Additional constituents encompass phenolic acids, alkaloids, glycosides, and amino acids. These bioactive compounds contribute to WT’s diverse pharmacological properties, including anti-diabetic, anti-cancer, hepatoprotective, neuroprotective, anti-obesity, and male reproductive health benefits. To date, seven clinical studies have investigated the therapeutic potential of WT. These include two studies each on its use as a mouth rinse and its anti-obesity effects, and one study each focusing on its applications in managing diabetes, periodontitis, and depression. Perspectives on WT’s broader implications and opportunities for future research are also explored, highlighting its potential for expanded therapeutic applications.
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