Xiushui tea produced in the Chinese tea village raw materials collected from the wild camellia forest away from all kinds of pollution. Tea, also known as camellia oil, tea seed oil, wild camellia oil. Because the case clear color, flavor, high quality, pure green products, Chinese tea is becoming a very popular choice for high-quality edible oil, increasingly people are familiar with the East and West, like many in full bloom on a wonderful edible oil . LICENSING deserved to be edible. Oil has entered the human food "tea oil era." [Tea's effect? ] 1, tea is a treasure, after processing, not only for cooking oil, there are many benefits of tea can relax, Qingwei and detoxification sterilization. 2, in the Chinese folk tea production areas, but also to drink tea boiled with fish soup. In addition, tea hair can also play a very good conservation role. 3, many people suffer hair loss, split ends, dry hair, white hair or dandruff problems, try natural products tea oil - coated with tea oil, tea oil hair care. Wash your hair, you can put a little tea in hot water. Alternatively, you can use tea oil thoroughly massage the head, so the hair and scalp absorb nutrients, scalp to promote blood circulation and metabolism, to prevent hair loss effect. 4, the molecular structure of tea is very thin, even thinner than olive oil, which is different from our daily cooking oil, so do not worry about side effects when used, there are greasy. There are two kinds of camellia oil extraction process: 1, compression method, which uses physical squeezing way, way to extract from the camellia seed oil, which originates from the workshop of the traditional method of oil, it is the traditional extraction process. 2, extraction method, which uses physical chemistry, solvent extraction using food grade paper proposes a method of camellia oil from camellia seed. Tea oil cooking (a) cold: ordinary cooking oil without heating until cooked circumstances, can not be directly used for salad, and tea in the case without heating can be directly used for a variety of cold meat, vegetables, also can modulate salad dressing, with bright color, taste and smooth, light, non-greasy and so on. (B) stir: Nutrition experts point out that "wok cold oil" cooking dishes to ensure the proper way to color, smell, taste and nutrition. With stir-fried food is not black tea, fresh and delicious, not greasy. (C) frying: When frying food, ordinary cooking oil at high temperatures may produce peroxide, is extremely harmful to the human body. The tea contains antioxidants (vitamin E), 20 hours continuous frying in 220-degree heat is not bad, it is better and healthier frying oil. (D) Baking: Apply a layer of tea in before baking or baking, you can keep the food delicious crisp, smooth taste, easy to paste coke. (E) soup: When soup or tea after adding a spoonful of soup to make more clear soup flavor the United States. (Vi) steamed: Before steamed or steamed after adding a spoonful of tea, such as eggs or more fragrance bright. Effects tea recipes (folklore) tea noodles: fasting food, conditioning the stomach, diarrhea, fever twisted bowel. Tea fried egg: a daily consumption, protect the throat, the prevention of stroke and hypertension. Tea mixed with raw eggs: tea mix a tablespoon of raw eggs, can cough and throat moist. Tea drug therapy with other oils compare a single unsaturated fatty acid content of more than olive oil, up to 87%. II. Unsaturated fatty acid content in full compliance with "European fans gamma meal" international nutrition standards. III. Rich high vitamin E, olive oil twice. IV. Contain squalene and flavonoids, anti-cancer, anti-inflammatory has a very good role.