1. Look at the product name and classification

According to the internationally accepted classification of vegetable oil products, camellia oil can be divided into crude oil (crude oil), pressed oil (including physically refined pressed oil and refined pressed oil) and extracted refined oil. Among them, national standards stipulate that crude oil (crude oil) cannot be directly used as human edible oil.

2. Look at the processing technology

The pressed oils on the market that are relatively dark in color and have a light or strong aroma are pure natural tea oils obtained by collecting camellia seeds, drying them in time and then pressing them at low temperature or hot pressing in a short period of time. They are only physically refined and have no color. Very shallow refined oil may be made from pressed oil through strong refining, or it may be made from pressed tea cakes as raw materials, leaching the residual oil through chemical dissolution, and then strong refining. Generally speaking, physically refined pressed oils contain significantly higher trace amounts of active ingredients than strongly refined oils. According to my country's edible oil management regulations, edible oil packaging must indicate "pressing method" or "leaching method".

3. Look at the packaging

Packaging material has an important impact on the storage period of camellia oil. It is recommended to purchase PET bottle packaging, glass bottle packaging or gift box packaging that is not easy to transmit light. In this way, the storage time will be longer, and the nutrients in tea oil will not be easily destroyed. Also, check the shelf life on the packaging label.

4. Look at quality

The quality of camellia oil requires, on the one hand, that the internal physical and chemical indicators meet the relevant national standards, and on the other hand, it needs to be measured through the senses. Generally speaking, the tea oil that is physically refined after pressing is darker in color, while the refined oil is lighter in color.

Generally speaking, only oil that has been physically squeezed without refining and can meet national standards, and the lower the acid value, the better, can be called good oil. Because it fully retains all the nutrients in tea oil.

Tea oil is suitable for storage in a cool, dry, and dark place, with an optimal temperature of 10-25 ° C. At low temperatures, there will be milky white flocculent crystals, which is a normal phenomenon and does not affect consumption. As the external temperature increases, it will naturally disappear (note: this phenomenon is unknown for oil that has been frozen) Display. Due to the large amount of antioxidants in tea oil, if processed properly, the shelf life at room temperature can reach up to two years, which is much longer than that of ordinary edible oils.