Tea seed Oil

Tea Seed Oil (INCI Camellia Oleifera Seed Oil) is a cold-pressed seed oil with oleic acid at 74–87% — among the highest of any plant oil, rivalling olive. The high MUFA and low PUFA balance gives excellent oxidative stability.

• Also known as: Tea Seed Oil, Camellia Oil, Chinese Tea Oil, Tsubaki Oil (Camellia japonica)
• Botanical name: Camellia oleifera
• Plant part used: Seed
• INCI name: Camellia Oleifera Seed Oil
• Extraction: Cold-pressed, Unrefined (virgin)
• Form: Carrier oil (liquid)
• Appearance: Pale golden to clear; Mild, slightly floral-nutty
• Grade: Cosmetic-grade · Food-grade
• Origin: Processed in India
• Shelf-life: 18–24 months · below 20 °C · tightly sealed · away from light

Key benefits

• Oleic acid (C18:1) (74–87%) — Exceptionally high oleic — comparable to olive oil; deep emolliency, skin penetration
• Linoleic acid (C18:2) (5–12%) — Skin barrier support
• Palmitic acid (C16:0) (7–10%) — Skin conditioning
• Stearic acid (C18:0) (1–3%) — Emulsification support

How to use

• 2–10% in emulsions
• 10–30% in facial oil serums
• 50–100% as standalone carrier or massage base
• The traditional Japanese and Chinese hair oil, also used in premium facial serums and scalp treatments.

FAQs

What are the primary formulation applications of Tea seed Oil?
Most buyers use it at 2–10% in emulsions; 10–30% in facial oil serums; 50–100% as standalone carrier or massage base. As with any new carrier oil, pilot-test in your specific base before committing to a full production run.

Explore more

Export-grade sourcing details at herbuno.com → · HerbIQ: Botanical Anatomy → · Carrier Oils