Harvesting: Camellia oleifera trees are usually grown in warm and humid climates. The tea seeds are harvested in late autumn or early winter when the seeds are fully matured.
Cleaning: The harvested tea seeds are cleaned to remove impurities and dried in the sun or oven at a low temperature.
Shelling: The dried tea seeds are then shelled, and the outer shell or husk is removed.
Roasting: The shelled tea seeds are roasted at a low temperature to enhance their flavor and aroma.
Pressing: The roasted tea seeds are then pressed or squeezed to extract the oil. The traditional method of extracting camellia oil involves using a hydraulic press, while modern methods may use more advanced machinery.
Filtering: Once the oil is extracted, it is filtered to remove any impurities or sediment.
Storage: The extracted oil is then stored in a cool, dry place in airtight containers to maintain its quality and freshness.
The quality of camellia oil is determined by several factors, including the quality of the tea seeds, the processing method, and the age of the oil. High-quality camellia oil is usually made from carefully selected tea seeds that are processed using traditional methods.