The reason tea oil gets better with age is because of rising polyphenol content, better taste and aroma.

The tea polyphenol in tea oil is a very important ingredient, which is the main antioxidant in tea oil. When tea oil is aged year after year, the content of tea polyphenols will gradually rise. Studies have shown that tea oil that has been left for more than two years has the highest polyphenol content, which is more than twice as much as fresh tea oil, which explains why the Japanese especially like to leave tea oil for several years before consuming it.

The taste and aroma of tea oil will gradually become more mellow during the preservation process, which is related to the oxidation of non-saturated fatty acids in tea oil. When the oxidation process in tea oil reaches a certain level, its bitter and miscellaneous flavors will gradually disappear and be replaced by nutty and tea aroma. In addition, the aromatic compounds in tea oil become more stable during the aging process, making its aroma more lasting.

The best time to store tea oil

Camellia oil should be stored in a cool, dry place away from light, at an optimal temperature of 10-25℃. The best temperature is 10-25 degrees Celsius. At low temperatures, there will be milky white flocculent crystals, which is a normal phenomenon that does not affect consumption, and will disappear naturally when the outside temperature is high (Note: Refined camellia oil will not have this phenomenon if it has been frozen).

Because camellia oil has a lot of antioxidants, so the shelf life at room temperature can be up to two years, much longer than the average cooking oil. Extracted from the mature seeds of the common camellia plant of the family Camelliaceae, the pure natural high-grade edible vegetable oil is golden or light yellow in color, pure in quality, clarified and transparent, with a fresh scent and a pure taste.