Stored for three years in the tea seed oil will be due to lipid oxidation reaction and produce a large number of oleic acid, should not continue to eat. The general shelf life of tea seed oil is 18 months, a year and a half or so, try to eat within the shelf life. Beyond the shelf life, the oil will slowly produce peroxides and other toxic substances so that hemoglobin 2-valent iron into hemoglobin 3-valent iron, the toxic effect of hemoglobin loss of oxygen-carrying function, resulting in hypoxia, and mucous membranes, skin cyanosis.

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