Botanical Name: Camellia sinensis, Thea sinesis Common name: Green Tea, Tea Read More
Botanical Name: |
Camellia sinensis,
Thea sinesis |
Common name: |
Green Tea, Tea Tree |
Plant family: |
Theaceae |
Genus: |
Camellia |
Appearance/Color: |
A thin, clear, pale yellow liquid. |
Odor: |
Relaxing aroma with middle note |
Blends With: |
Artemisia oils, Anise star Essential Oil & CO2, Nutmeg
Essential Oil, orange blossom absolute, ylang essential oil, arnica absolute,
rosa bourbonia absolute, verbena CO2 and absolute |
Origin: |
France |
Source: |
Leaves |
Method of Extraction |
Solvent Extraction |
Absolute oils are the essential
oils which are highly concentrated and have high potency. These Concentrated
absolute oils have high aromatic properties thus they are majorly preferred in
cosmetics, perfumery, and aromatherapy. During the postproduction processes
these oils are further concentrated to make their absolute.
Camellia sinensis has been
systematically bred and selective varieties cultivated since the spread of tea.
As with apple trees and grapevines, cultivars with individual appearance and
taste characteristics have arisen as a result of selective breeding. Naturally
occurring variation is rare. In agronomy, the term cultivar is used to denote a
plant variety that has been selectively breed for desirable characteristics
which can then be maintained in cultivation. Green tea has been produced since
the 12th century, although its method of production has changed. Initially, the
tea leaves were steamed. In the 16th century, the roasting of tea was
established along with the introduction of oolong. Portuguese missionaries and
merchants brought Chinese tea to Europe 400 years ago. Thereafter tea acceded
its triumphant march through the Western world. It reached Great Britain in
1660, but it took another hundred years before its general spread and the
British advanced to a European tea nation. It was the British who introduced
tea in India and developed cultivation, striving to break the Chinese monopoly.
The camellia is valued not only
for its aesthetic contribution as an ornamental tree or shrub, but also for its
economic importance as it provides the beverage, tea, and edible oil in some
countries, notably China. Apart from its uses for ornamental purposes and
production of tea, camellia is one of the four main oil-bearing trees in the
world. The oil produced from camellia is variously known as camellia oil,
oil-tea camellia, tea oil, tea oil camellia, and tea seed oil. All camellia
species contain oil, but Camellia oleifera was probably the earliest species
exploited for its edible oil. Camellia oil with its low saturated fatty acid
and high monounsaturated oleic acid content is a natural competitor for olive
and grape seed oils. Non-food uses of camellia oil and its by-products include
production of paint and fertilizer, while cosmetic uses include preparation of
soaps, hair oil, lipstick, anti-wrinkle creams, and sun-protection
preparations.
COMMON USAGE
·
Antiseptic, antifungal, antibacterial
·
Stimulates immune system
·
Colds, glandular fever, cystitis, urinary
infections
·
Open blocked noses
·
Chronic and acute infections
·
Gargle for sore throats
·
Douche for thrush and itchy vaginal infections
·
Acne
·
Hair rinse
·
Helps in prevention of cancer
Ingredients:
·
linoleic acid 100%, palmitic acid 33.55%,
stearic acid 21.96, caffeine 21.72 and vitamin E 14.49%.
TOXICOLOGICAL
INFORMATION
Safety Summary
·
Hazards skin sensitization.
·
Cautions Old or oxidized oils should be
avoided.
·
Maximum dermal use level 15%
Systemic Effects
·
Skin corrosion/irritation: No Additional Data Available.
·
Reproductive toxicity: Not specified
·
STOT-single exposure: Not specified
·
STOT-related exposure: Not specified
·
Interactive effects Not specified
·
Aspiration Hazard: No Data Available
ECOLOGICAL
INFORMATION
·
Toxic
to aquatic organisms, may cause long term adverse effects in the aquatic
environment.
·
Results of PBT and vPvB assessment
o
PBT: Not applicable.
o
vPvB: Not applicable.
·
Persistence and degradability No further
relevant information available.
·
Bio-accumulative potential No further relevant
information available.
·
Mobility in soil No further relevant information
available.