Tea Seed Oil

part of: Tea

Tea seed oil, sometimes called camellia oil, is extracted from the seeds of Camellia oleifera or related species — the same genus as the tea plant, though typically a different species from the one grown for tea leaves. It has a clean, delicate flavour with a slightly nutty finish.

Widely used in Chinese and East Asian cooking for centuries, tea seed oil has a high smoke point that makes it well suited to stir-frying, deep-frying, and sautéing. Its light flavour means it doesn’t overpower ingredients, making it versatile for both Asian and Western dishes. It can also be used in dressings and as a finishing oil.

Tea seed oil is becoming more available in Australian specialty food shops and Asian grocers. It is sometimes compared to olive oil for its versatility, though its flavour profile is more neutral.

Farmed
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How it's made

The seeds of the Camellia plant are harvested once mature, then cleaned and dried. The oil is extracted either by cold pressing — which preserves more of the natural flavour and nutrients — or through solvent extraction for higher yields. Cold-pressed tea seed oil is considered the premium product. After extraction, the oil is filtered and sometimes lightly refined to improve clarity and shelf life.

Nutrition (per 100g)

Energy 884kcal
Protein 0g
Carbs 0g
Fat 100g
Fibre 0g Sugar 0g
Mass Distribution

1 tablespoon is about 13.6 g — roughly 120 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.92kg
Freshwater ≈433.58L
Land ≈1.58m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from
Tea, seeds

In the kitchen

Used as

high-heat cooking oil

Goes well with
ginger garlic scallion chili soy sauce
Classic dishes
  • Stir-fry
  • Cantonese roast duck
  • Chinese braised pork

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Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromTea, seeds goes well withginger goes well withgarlic goes well withscallion goes well withsoy sauce shares a sourceBlack Tea shares a sourceGreen Tea shares a sourceIced Tea (Ready-to-Drink) shares a sourceInstant Tea shares a sourceKombucha shares a sourceOolong Tea shares a sourceTea Leaves & Plant Parts
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