There is some scientific evidence suggesting that white tea (Camellia sinensis) may have beneficial effects on blood pressure, which is relevant to the management of hypertension. White tea contains bioactive compounds such as catechins (especially epigallocatechin gallate, EGCG), flavonoids, and polyphenols. These compounds are thought to exert vasodilatory and antioxidant effects, potentially improving endothelial function and reducing blood pressure. Several animal studies and a limited number of human studies on green and white tea have indicated that regular consumption may lead to modest reductions in systolic and diastolic blood pressure. For example, a 2014 study published in the journal "Food & Function" found that white tea extract had hypotensive and lipid-lowering effects in spontaneously hypertensive rats.

However, the evidence is not robust or extensive. Most clinical trials focus on green or black tea, with white tea specifically being less studied due to its lower consumption and availability. The mechanisms proposed for white tea's effects are similar to other teas, involving inhibition of angiotensin-converting enzyme (ACE), increased nitric oxide production, and reduction of oxidative stress. Despite these promising mechanisms, large-scale, high-quality randomized controlled trials in humans specifically examining white tea and hypertension are lacking.

In summary, while there is some scientific basis for the use of white tea in supporting blood pressure regulation, the current evidence is limited and generally extrapolated from studies on other types of tea. Thus, its use is supported by preliminary scientific findings but not yet by strong clinical evidence.