Camellia oil (also called camellia seed oil) is extracted from camellia seeds and is one of the traditional woody edible vegetable oils unique to China. It has a history of more than 2,000 years in China. The Qin dynasty is called Gan Lao Gao Tang, but Chinese is not called Gao Tang or Ku Ju Tea. It was called camellia oil in the Tang Dynasty, and it has been used ever since. Its emergence and development have a long history. Camellia oil belongs to non-drying oil. As a kind of oil with high oleic acid (monounsaturated fatty acid), its fatty acid composition is very similar to olive oil. However, camellia oil contains a small amount of active substances that are not found in olive oil, such as camellia saponin and tea polyphenols. Its structure and composition are very necessary for human nutrition and are easily absorbed by the human body.

Camellia oil is a kind of high-grade edible oil with high nutritional value, which is refined from Camellia oleifera fruit. Like other oil production, the production and processing of tea seed oil generally go through basic processes such as cleaning, hulling, rolling, steaming, pressing, leaching and refining. According to the latest national standards, tea oil products can be divided into four quality grades, namely, primary, secondary, tertiary and tertiary, which are equivalent to original salad oil, advanced edible oil, primary oil and secondary oil respectively.