Versatile and Healthy Tea Oil

Published on: December 15, 2002

by Melissa T. Shultz

Following in the footsteps of grape-seed and olive oil, along comes tea oil, splashing its way into the cholesterol free hearts of American kitchens. Long a component of Asian cuisine, this aromatic yellow-jade colored oil is low in saturated fat and can be used in a variety of ways.

The makers of The Republic of Stir Fry Tea Oil, (the only brand I have been able to find thus far) work with tea growers in China's famed Jiang Xi Province to cold press the tea seeds from the Camellia Sinensis (tea plant) which produce the oil. The oil comes in a nitrogen-flushed tin bottle designed to protect the oil from sunlight and oxidation for a longer shelf life (approximately two years).

Tea oil is rich in vitamin E and is said to raise the level of healthy HDLs (the good cholesterol) and lower LDLs (the bad cholesterol). It also contains no sodium, cholesterol, or trans-fatty acids and one tablespoon serves up approximately 130 calories, 2 grams of saturated fat and 1 gram of carbohydrates. If you are on a carbohydrate-restricted diet, note that most olive and vegetable oils contain no carbohydrates.

With the addition of heart-healthy and versatile cooking oils such as tea oil, there is no reason to sacrifice health for great taste. Tea Oil has a high flash point which means it can be heated to as high as 485 degrees Fahrenheit without burning or smoking. In addition, you can use tea oil in salads, dips or sauces, and of course, to stir-fry. Look for tea oil to be available soon at specialty food stores or online at www.republicoftea.com.

Column Archives

For archived copies of 79 Health Update stories, click the links below: