Pravi čajevi (crni, zeleni, bijeli i oolong) dobiju se od listića biljke čajevca Camellia sinensis koja se uzgaja na plantažama diljem Kine. U procesu proizvodnje bijelog čaja ne provodi se fermentacija, čaj se minimalno obrađuje te se upotrebljavaju najmlađi listići čaja koji obiluju kemijskim komponentama, a to su: voda, enzimi, polifenoli, aminokiseline, ugljikohidrati i ostali sastojci. Listići se najprije beru, a prije venuća i valjanja blago tretiraju parom kako bi se inhibirali enzimi. Na kraju se listići suše te čiste, sortiraju i pakiraju. Zdravstvene prednosti bijelog čaja uključuju smanjeni rizik od raka, kardiovaskularnih bolesti, doprinose poboljšanju oralnog zdravlja, pomaže u održavanju dobrog zdravlja te antioksidacijskim potencijalom može pozitivno djelovati na usporavanje starenja.

The true teas (black, green, white and oolong) are obtained from the leafy tea plant Camellia sinensis, which is grown on plantations all over China. In the process of white tea producing, fermentation is not carried out, tea is minimally processed and the youngest tea leaves abound with chemical components such as: water, enzymes, polyphenols, amino acids, carbohydrates and other ingredients are used. Leaves are first harvested, and before withering and rolling, they are treating slightly with steam to inhibit enzymes. Finally, the leaves are dried and cleaned, sorted and packed. The health benefits of white tea include reduced risk of cancer, cardiovascular diseases, contributing to improved oral health, helping to maintain good health, and and antioxidant potential can positively affect aging retardation.