Part 1: Tracing Back Thousands of Years · From Pre-Qin to Yuan and Ming Dynasties, the Civilization Awakening and Technological Maturity of Camellia Oil
As a unique woody edible oil endemic to China, camellia oil carries a civilization memory spanning over 2,300 years, embodying the essence of Chinese agricultural culture and natural wisdom. Extracted from the mature seeds of plants belonging to the Camellia genus in the Theaceae family, it is renowned as one of the world’s four major woody oil plants, alongside olive oil, palm oil, and coconut oil. Praised for its pure quality, abundant nutrition, and profound cultural heritage, it has earned the titles of “the Oriental Olive Oil” and “the Soft Gold of Oils”—it has nourished generations of Chinese people across a millennium.
Origin in the Pre-Qin Dynasty: The Initial Chapter of Civilization, a Gift from Nature
The historical timeline of camellia oil can be traced back to the Pre-Qin Dynasty (770 BC – 221 BC). The earliest surviving literary text, the Shan Hai Jing (Classic of Mountains and Seas), explicitly states: “Yuan Mu (round-shaped tree) yields edible oil in the south.” Through textual research and botanical verification, this “Yuan Mu” refers to the camellia oleifera tree. This record clearly indicates that over 2,300 years ago, ancient peoples in southern China had already discovered the value of camellia trees, pressing their seeds into oil as a staple edible fat—marking the beginning of camellia oil’s utilization.
During the Pre-Qin Dynasty, ancient settlers in southern hilly regions relied on the area’s unique natural environment to grow camellia oleifera trees on a small scale. Although camellia oil was not yet produced on an industrial scale, it became an important dietary supplement for local communities. Following nature’s seasonal rhythm, they harvested camellia fruits from the Frost’s Descent to the Start of Winter solar terms. Through simple processes of drying, dehulling, and pressing, they obtained pure camellia oil. This uncomplicated method not only reflected the ancients’ reverence for nature but also laid the foundation for camellia oil’s millennial inheritance.
Development in the Tang and Song Dynasties: The Emergence of Craftsmanship and Cultural Integration
The Tang (618–907 AD) and Song (960–1279 AD) dynasties witnessed the prosperity of China’s agricultural civilization, ushering in the first peak in the cultivation and processing of camellia oil. The Song Dynasty, China’s first urbanization era, saw the refinement of urban life and the emergence of the oil mill as an urban industry. Frequent mentions of oil mills and oil shops in Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern Capital) and Wulin Jiushi (Memoirs of the Past Events of Wulin) attest to edible oils becoming a daily dietary necessity—laying the technical and institutional framework for the development of camellia oil hot-pressing technology.
During this period, camellia oil processing gradually evolved from crude to refined methods. The Song people established a clear division of labor in oil production, with dedicated craftsmen overseeing fire control, steaming, and pressing, forming an initial set of technical specifications. Oil mills proliferated in southern regions such as Fujian, Jiangxi, and Hunan, making camellia oil a local specialty that spread through trade to enrich household diets. The renowned Tang poet Li Shangyin, after tasting camellia oil, composed a poem praising it: “Its fragrance and nourishment are truly delightful; a bowl bursts forth like spring from Anchang.” He wove camellia oil’s rich aroma and nourishing properties into verse, elevating it from a mere ingredient to a cultural symbol in literati writings.
Simultaneously, the medicinal value of camellia oil began to be explored. The Dietary Materia Medica (Tang Dynasty) records: “Camellia oil is edible, moistening the five internal organs and expelling wind-toxin.” This 明确 established its health-preserving efficacy, laying the groundwork for its widespread dissemination.
Maturity in the Yuan and Ming Dynasties: Refined Craftsmanship and Elevated Status
In the Yuan (1271–1368 AD) and Ming (1368–1644 AD) dynasties, the cultivation of camellia oleifera expanded further, and processing techniques matured rapidly. A dual technical structure—”unified standards + regional adaptations”—emerged. Integrated regional practices formed a basic 流程: “seeds must be sun-dried, fruits steamed, seeds stir-fried, ground finely, cakes cooked thoroughly, pressed with force, and oil clarified.” Meanwhile, southern Hunan emphasized “thorough steaming,” while Fujian and Guangdong prioritized “stir-frying to remove fishy odors,” reflecting regional wisdom tailored to local climates and camellia seed characteristics.
In the Ming Dynasty, Song Yingxing detailed camellia oil processing in Tiangong Kaiwu (The Exploitation of the Works of Nature): “Remove the shells of tea seeds, crush them, steam into cakes, then press—oil flows like tears.” In fifteen characters, he summarized the core steps of camellia oil pressing, praising “camellia oil for its exquisite flavor,” highlighting its superior quality. Li Shizhen systematically elaborated on its medicinal value in Bencao Gangmu (Compendium of Materia Medica): “Camellia oil is cool-natured, cooling blood to stop bleeding, clearing heat and detoxifying. It treats liver blood deficiency, expels parasites, benefits the stomach and intestines, and brightens the eyes.” He also noted: “Tea seeds are bitter, cold, and fragrant; they treat acute wheezing, cough, and phlegm buildup,” making camellia oil’s health benefits accessible to a wider audience.
During this period, camellia oil’s status rose significantly. In the late Yuan Dynasty, Zhu Yuanzhang bestowed upon Jiangxi camellia oil the title of “Imperial Kitchen Oil” for the palace. The Ming Dynasty further designated it a royal delicacy, granting it the epithet “a wonderful imperial juice for longevity, nourishing life with camellia tea.” Camellia oil transitioned from a common folk ingredient to an exclusive nourishment for the imperial court and nobility, driving advancements in camellia cultivation and processing. Xu Guangqi recorded in Nong Zheng Quan Shu (Complete Works of Agriculture) that “camellia oil treats hemorrhoids and relieves damp-heat,” enriching its medicinal records and gaining wider recognition for its efficacy.