Description: Our Gold Tea Oil is a tea seed oil made from 100% tea seeds harvested in Shizuoka. The bright golden tea oil has a nutty flavor with dense sweetness and umami and a slight aroma of young leaves.
Ingredients: 100% Tea Seed Oil
Origin: Shizuoka, Japan
Box size: 2 X 2 X 7"H
500 Tea Seeds Needed to Make Our Gold Tea Oil
Every tea seed weighing approximately 2 grams produces only 0.2 grams of oil, or roughly 10% of its weight. Consequently our small Gold Tea Oil bottle (105ml) is a concentration of about 500 tea seeds. All the oil is naturally extracted by our cold press method. 10% sounds very low, however the original ratio for extracting oil from tea seeds was generally only few %. We increased the ratio to just over 10% by developing our own proprietary process. This process is currently in the patent approval process.
You can add just one teaspoon of our Gold Tea Oil to your favorite dishes and feel the vibrant power of tea!
Jazz up your favorite dishes with Gold Tea Oil!
You can use Gold Tea Oil just like any other food grade oil or seasoning, such as sugar, salt, vinegar, soy sauce, miso, spices and herbs. A dash of tea oil enhances the flavors of your dishes. Sprinkle it onto tofu together with salt, or dip sashimi in it instead of carpaccio sauce or soy sauce. There are endless possibilities of how you can use Gold Tea Oil in dishes. Here are some recipes developed by chefs in Japan.
By Mutsuko Tokunaga (Culinary Expert, Food Producer)
Gold Tea Oil Toast & Vegetable Omelet (for 2)
Tea oil toast
2 slices of bread
Gold Tea Oil as desired
Your favorite vegetables such as onion, cabbage, bell pepper, broccoli and grape tomatoes
- 1 tablespoon Gold Tea Oil
- 2 sausages
- 1 tablespoon white wine
- 2 eggs
- Salt and pepper
- Toast the bread and sprinkle Gold Tea Oil and salt while hot.
- Cut onion, cabbage and bell pepper into 2-cm cubes. Slice sausages diagonally and cut broccoli into small pieces.
- Cook onion, cabbage and bell pepper in a frying pan or skillet with Gold Tea Oil. Add white wine and continue cooking until soft. Add broccoli, sausage and tomatoes.
- Add salt and pepper, pour in beaten eggs, and make a fluffy omelet.
Soy Milk Porridge with Gold Tea Oil (for 2)
- 1 bowl cooked rice
- 1 cup soy milk
- 2 teaspoons Gold Tea Oil
- 2 tablespoons dried young sardines and mitsuba
- Simmer cooked rice in 2 cups of hot water with dried young sardines, until soft.
- Add soy milk and turn off heat before boiling.
- Add salt to taste, sprinkle chopped mitsuba or green onion, and drizzle Gold Tea Oil for aroma.
Tea Oil Carpaccio (Spring to Summer) (for 2)
- 2 servings sashimi
- 2 slices tomato
- Pinch parsley
- Gold Tea Oil as desired
- Baby greens as desired
- Arrange sashimi on a plate in single layer. Make a mound of baby greens in the middle.
- Sprinkle chopped tomato and parsley, salt, and ground pepper.
- Drizzle Gold Tea Oil just before serving.
Warm Tea Salad with Boiled Pork Slices (for 2)
- 200 g thinly sliced pork (for shabu shabu)
- 2 cabbage leaves
- Pinch parsley
- Shiitake mushrooms and carrot as desired
Tea oil dressing
- 2 tablespoons Gold Tea Oil
- 1 tablespoon citrus vinegar
- 1 tablespoon ground sesame
- 2 teaspoons soy sauce
- Submerge and swish the pork briefly in boiling kelp stock. When the color of pork has changed, quickly remove the pork.
- Also cook vegetables for short time to keep their crunchiness. Put warm pork and vegetables together on a plate.
- Mix Gold Tea Oil dressing and drizzle it over. Mix and eat the pork and vegetables together with the dressing.
Editorial Supervisor Mutsuko Tokunaga: Tokunaga is a lecturer, celebrity cooking expert and author who is passionate about creating "Tasty, Stylish and Healthy" dishes. She is a president of Foodium Tokunaga and vice chairman of the World Green Tea Association.
All Rights Reserved.
Cold Matcha Tofu
- Cut Tofu with desired size
- Sprinkle with Matcha
- Sprinkle with your favorite Salt
- Add a drop of tea oil
Tea Oil Dipped Bread
- Warm and slice a baguette
- Add drops of tea oil to suit your taste
- Prepare your favorite vegetables
- Pour tea oil in a small bowl
- Add soy sauce to the oil
- Sprinkle with black pepper
- Dip the vegetables and enjoy!