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The tea plant is Camellia sineusis. Several species yield oil from the seeds, e.g., the widely cultivated C. japonica (commonly called japonica) and C. sasanqua and, especially, the Asian C. oleifera, the source of tea-seed oil used in textile and soap manufacture and, when suitably refined, for cooking. C. oleifera has also been used to develop cold-hardy hybrid flowering camellias.
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