Камелія

Camellia japonica grows naturally in forests at altitudes of around 300-1,100 metres. In the wild, it flowers between January and March. The flowers measure 6-10 centimetres across. Flowers of the wild species have six or seven rose or white petals. The fruit is a globe-shaped capsule with three compartments, each holding one or two large brown seeds. Fruiting occurs in September to October in the wild. There are thousands of cultivars of C. japonica, with many colors and forms of flowers, mainly as garden ornamental plants.

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Relatives and tea

Camellia sinensis, the tea plant, is of major commercial importance because tea is made from its leaves. Camellia japonica can also be used to make tea, and its processed leaves show aromatic fragrance. The plant contains caffeine and catechins of the same kind as C. sinensis.

Scent of the flowers

Linalool oxide, linalool, methyl benzoate, methyl salicylate, phenyl ethyl alcohol, benzaldehyde, benzyl alcohol and acetophenone were found in Camellia flowers. Acetophenone was found only in the C. sasanqua group.

Tsubaki oil

Tea seed oil is an edible plant oil, also known as camellia oil, camellia seed oil or tsubaki oil. In Japan, the seeds of Camellia japonica, called tsubaki, are used for it. Oleic acid is the predominant fatty acid and represents 88.2% of the total lipids in C. japonica. Palmitic acid and linolenic acid are found in minor concentrations. The composition of the oil is similar to that of olive oil. Tsubaki oil has traditionally been applied to protect Japanese swords and carbon steel blades from rust. The oil is also used to clean and polish shogi boards and pieces. The Japanese Pharmacopoeia includes camellia oil as a fatty oil from the seeds of Camellia japonica for pharmaceutical use. In Japan, it is used as an edible oil for tempura, stir-frying and salad dressings. Tea seed oil has a high smoke point of 252 °C (486 °F) and is the main cooking oil in some southern provinces of China, such as Hunan.