The impact of white tea extraction temperature on the composition of flavan-3-ols was investigated. In the water extracts of white tea, prepared at 60°C, 70°C, 80°C, and 100°C, the contents of flavan-3-ols (EGCG, ECG, EC, GCG, CG, C) were determined. The high temperature of extraction (80°C, 100°C) generated an epimerization reaction, i.e. the conversion of (-) epi-forms (2R, 3R) into (-) forms (2S, 3R). Next, the impact of white tea extracts on the digestibility of proteins, saccharides, and lipids in pork pâté was studied The digestibility of nutrients was investigated using an in vitro method simulating human digestive system. It was found that the addition of extracts prepared at different temperatures to the pork pâté caused the amount of nutritive compounds being released to the dialyzate of the hydrolysis products of the nutrients studied to decrease. The epimerization process intensified additionally the decrease in the digestibility of lipids.