A type of seasoning oil made from tea seeds harvested from the tea plant (Camilla sinensis) that are cold-pressed to produce the oil. Pale amber-green in color, this oil has an herbal aroma with a somewhat sweet flavor. It is an oil that is high in Vitamin E and other antioxidants, contains no trans-fatty acids, is lower in saturated fat than olive oil, and is non-hydrogenated oil. Often used in Asian foods, it can be served as a salad dressing with other flavors added, such as lemon or lime. Or is can be added to cooked vegetables and stir fried foods to enhance the flavors of seafood, poultry, meats, and pasta. It can also be used as a base for dips, dressings, marinades and sauces. With a flashpoint of 485° F, it can withstand high heat without burning or smoking.