A study at Pace University in 2004 showed white tea had more anti-viral and anti-bacterial qualities than green tea.
White tea contains higher catechin levels than green tea due to its lack of processing. Catechin concentration is greatest in fresh, unbroken and unfermented tea leaves. Furthermore, one study examining the composition of brewed green and white teas found that white tea contained more gallic acid and theobromine.
As white tea is made out of young leaves and buds, it has more of amino acid theanine (has relaxing and mood enhancing properties) than green and black teas which are made from older leaves.
Caffeine content of green and white teas are similar, though both depend on factors such as the variety of tea, the cut and length of the leaf, and the method of steeping.
White tea is thought to contain less fluoride than green tea, since it is made from young leaves only, but both white and green teas use young leaves, and bai mu dan white tea uses the more mature leaves as well.
Article by: Wikipedia.org