Tea Oil

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Tea oil

Camellia oleifera, Theaceae
The "Chinese olive oil

Tea oil is one of the best oils in the world. Its qualities are similar to olive oil but it is largely unknown to the chefs of this globe, as the oil is not yet a far traded commodity. It originates in the mountains of Southern China where the tea tree (Camellia oleifera) grows in home gardens and hill sides. The oil is rich in medicinal properties and it is a favorite cooking oil in the South. All our oil is from IFOAM certified organic production:

The oil's properties include prevention of diabetes, high blood pressure and coronary diseases, and it has antioxidant traits which are known to assist the body in preventing cancer. The Camellia oil is also used to support the health of skin, hair, and nails since many thousand years.

The tea oil contents about 80% oleic acids, 8% linoleic acid, 9% palmitic acid, and 1% stearic acid. Its content in mono-unsaturated fatty acids is 83%, slightly better than olive oil, giving it the name "beautification oil".

Tea oil has much in common with olive oil: the Camellia tree is similar in size and shape as the olive tree, and the oil's health properties are making it a high potential crop for future markets. For farmers in remote areas of Southern China it offers an opportunity for sustainable tree-based land-use systems which would otherwise be planted to destructive sugar cane or corn.

Through using Camellia oleifera oil you are contributing to a sustainable development of rural areas in South China.

Tea oil is of light yellow colour. It is preferred by chefs for its high temperature resistance and because it is almost free of odors and taste (except for a light reminder of green tea aroma), allowing chefs to create tastes, which are entirely free of oily undertones. See some tropical food recipes cooked with tea oil.

Camellia oleifera during fruiting season in August. The small tree is often seen in home gardens and is admired for its beautiful flowers.