A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them 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 with Asian foods, it can be served as a salad dressing with other flavors added, such as lemon or lime, or it can be used as a cooking oil for stir fried foodsbe and cooked vegetables to enhance the flavors of seafood, poultry, meats, vegetables, and pasta. With a flashpoint of 485° F, it can withstand high heat without burning or smoking. It can also be used as a base for dips, dressings, marinades and sauces.