White tea, also known as Camellia Sinensis (Theaceae family), is a lesser-known variety of the world-famous Camellia Sinensis plant and beverage, despite its possible health advantages, cheap cost, and energizing effects. In order to prevent the breakdown of polyphenols, which prevents chlorophyll from combining with the leaf buds, young tea shoots are kept away of direct sunlight. The goal of herbal medicine research & development is to enhance the quality and safety of natural products. Analyses of phytochemicals and physicochemical were performed. Different concentrations of white tea have been studied microbially. Tannings, flavonoids, glycosides, and saponins were found in the materials during a phytochemical investigation. In the ethanolic extract of white tea leaves, polyphenol content is 36.25 percent, with catechins making up 19.10 percent and tannins making up 17.52 percent of that. Catechins include 7.98 percent EGCG as a derivative. The phytochemical properties reported in this study could be included in the pharmacopoeial standard, which could help standardize it.