1 August 2005
Regular
tea comes from the leaves of a bush, either Camellia sinensis or Camellia assamica. There’s a very
close relative, Camellia oleifera, whose seeds can be cold-pressed to produce
a peridot colored oil. For centuries the Chinese have used this tea oil for
everyday cooking. Its smoke point is among the highest: 485°F/252°C (compared
to sunflower oil, 440°F/227°C, and butter, 350°F/177°C), which
means it’s not going to break down into cancer-causing components during
normal cooking. Since tea oil is not heavily refined, it gives off a very pleasant green
tea aroma and flavor.
You can order it here. (PS: This is not to be confused with tea
tree oil, Melaleuca alternifolia, which is inedible.)
© Peter Blinn 2005
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