Natural Camellia Oil

Camellia oil is obtained by cold pressing the seeds of its plant, also known under the names of Camellia oleifera or Camellia japonica.
Harvesting of seeds : Camellia seeds are harvested once the flowers have wilted to ensure the seeds are ripe.
Seed Drying : Following the harvest, the seeds are separated and then dried to reduce their water content. The drying can occur naturally in the open air or with the aid of controlled drying techniques.
Cold Pressing : Once the seeds are dried, they are cold pressed to extract the oil. This process allows for the maximum preservation of beneficial compounds present in the oil. Moreover, this method does not use solvents or chemicals.
Filtration and Refinement : Following extraction, the oil is typically filtered to remove solid residues. In some instances, the oil may also undergo a slight refinement process to eliminate any impurities and enhance its stability.
At the end of this process, an oily fluid of yellow colour is obtained. Camellia oil emits a rather neutral scent, although it subtly evokes, for some, the fragrance of hazelnut.

Packaging inspection: The packaging should be clean and tidy, with no errors or omissions in the font, and no external leakage. The packaging should be easy to open. Light can damage the nutrients in the oil, so it is advisable to choose tea oil in non transparent packaging.
Look at the label: Regular pre packaged tea oil must be labeled with the product name, ingredients, net content, production date, shelf life, storage conditions, manufacturer and address, contact information, product standard number, production license number, processing technology, origin of raw materials, quality level, and nutritional content table. Organic tea oil needs to be labeled with certification labels, and any missing item is considered unqualified product. Pay attention to the production date of the product and try to choose products with newer production dates.
Looking at the processing technology: There are two processing methods for tea oil: pressing and leaching. The squeezing process can retain more nutrients and there is no easy residue, so the quality is better.
Look at the color: High quality tea oil has high transparency and is generally light yellow with no impurities. The relative quality deviation of tea oil with darker colors.
Smell: You can drop one or two drops of oil on the palm of your hand, and when your hands are closed and rubbed to heat up, smell its aroma. The aroma is mellow, and high-quality tea oil with the aroma of camellia fruit. If there is an odor, it indicates that there is a quality problem.
Taste: Dip some tea oil with clean chopsticks and taste it in your mouth. Camellia oil with a sour taste is an unqualified product; Camellia oil with a burnt and bitter taste has undergone rancidity; Camellia oil with an unpleasant odor may be adulterated oil. There is a faint aroma of Camellia oleifera seeds, and the pure taste is made from high-quality tea oil.