Tea seed oil extracted from tea tree seeds has high nutritional value. The fatty acids of tea seed oil are oleic acid, linoleic acid, palmitic acid, stearic acid, linolenic acid and myristic acid. Linoleic acid and linolenic acid are indispensable for maintaining the growth of human skin and hair, and can prevent arteriosclerosis. The unsaturated fatty acids in tea seed oil exceed 85%, and the iodine value is 1 12, which is higher than other edible vegetable oils. Tea seed oil is rich in tea polyphenols, vitamin E and carotenoids, among which the content of vitamin E is higher than other edible vegetable oils.

Tea seed oil has antioxidant capacity, which can lower blood pressure, reduce blood lipid and inhibit arteriosclerosis. The nutritional value of tea seed oil can be comparable to that of olive oil, and it is a high-grade edible oil.

Tea seed oil contains a lot of unsaturated fatty acids, and its properties are stable, and its physical and chemical properties have not changed much after sealed storage for one year. Tea seed oil is easier to store than other vegetable oils. Tea seed oil can be used for stir-frying and cold compress like other edible vegetable oils, and has a unique tea fragrance.