Abstract:White tea is one of the six major types of tea in China, which belongs to micro-fermented tea. What’more, its production process is not kneaded or fried, so that the appearance is natural. In recent years, white tea have been loved by consumers for its unique taste and good antioxidant, anti-obesity, antibacterial and other effects. The tea tree varieties, picking standards and processing techniques of white tea affect the sensory quality of white tea, and four grades of white tea are also distinguished from this standard: Baihao Yinzhen Baimudan, Gongmei and Shoumei. The article reviews the effects of processing, chemical composition on sensory quality and functional activity of white tea. And the potential correlation relationship between processing technology, characteristic chemical components and functional activities was further explored. The objective is to provide theoretical guidance for the control of process parameters and the development and application of active substances in the processing of high-quality white tea.