Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions

•These white teas completely divided into three groups by production region via chemometrics.•12 Characteristic compounds (VIP > 1.0, P < 0.05) contributed to geographical identification.•Yunnan white tea had highest 6 catechins, 4 flavonoids, 2 purine alkaloids, antioxidant ability.•Theaflavins, caffeine, gallic acid, catechins, amino acids significantly impact the taste.•5 Catechins (P < 0.001, r > 0.50) such as EGCG regarded as the antioxidants in Chinese white tea.