New Yóu Yóu Tea Seed Oil (in the US) hits the market targeting ‘diehard cooking enthusiasts’

Although not entirely new to the US market (there are a few other brands producing tea seed oil, such as the Rishi Tea Company), Yóu Yóu is looking to plant its flag in the ground as an option to must-have cooking oil for home cooks when preparing Asian dishes (stir-fry, fried rice, etc.).

“Tea seed oil is a little-known secret that has yet to catch on in the United States, and we’re thrilled to be the ones bringing it to the forefront and putting it in the spotlight,”Chen told FoodNavigator-USA.

‘Olive oil from the Orient’

Due to its versatility and neutral taste profile, it has come to be known as “oriental olive oil,Chen said.

“When you think of Mediterranean or Italian cuisine, you think of olive oil. When you prepare for a keto diet, you think of avocado oil. essential cooking oil for Asian cuisines. Until now. Yóu Yóu will become the essential oil for Asian cuisines”,According to Chen, adding that all three types of oil have benefits and that Yóu Yóu’s goal is to give consumers more choices when it comes to their home cooking oil selection.

With a smoke point of 485°F (higher than olive oil at 375°F and lower than avocado oil’s smoke point of 520°F), Yóu Yóu Tea Seed Oil best suited for high heat dishes such as stir fries and other skillets. best frying methods where it really shines and keeps the kitchen smoke-free without compromising the oil’s nutrient profile, Chen said.

When cooked at high heat, tea seed oil maintains its potent nutrient profile, which is packed with antioxidants, [short-chain] omega-3 fatty acids (more than olive oil) and vitamins E, A and B, he claimed.

Chen added that the oil can also be used in room temperature applications, such as in salad dressings, where it imparts a slightly nutty botanical flavor.

How is it done?

Tea seed oil comes from the seeds of Camellia oleifera,a flowering plant native to East Asia, which you​sources from the Hunan region of China.

According to the company, each bottle of Yóu Yóu tea seed oil requires eight years of harvesting, filtering and cold pressing, as the plant must go through several seasonal growth cycles of rain and sun to create an optimal balance of polyphenols and antioxidants before. the seeds are extracted and turned into oil, Chen explained.

“The production process adopts low-temperature cold-pressing technology to extract oil from raw tea seeds, ensuring a compact production line design and minimal environmental footprint. Low-temperature oil pressing improves the quality of raw tea seeds and is relatively more energy efficient compared to traditional production technologies,”he added.

Target audience: ‘Inveterate cooking enthusiasts’

At $39.99 per 16.9-fluid-ounce bottle, Yóu Yóu is a premium cooking oil option, Chen said, that targets a growing subset of kitchen-obsessed home cooks looking for new products to use in their cooking.


“Cooking oil may not be a priority for many consumers, but there is a rapidly growing group of die-hard cooking enthusiasts who live and die by their choice of fundamental cooking oil,”Chen said.

Yóu Yóu has not yet gone into retail and instead focuses on building a community and loyal following online by selling its petroleum products directly through its website.

“We have built a great community of taste makers, from Vietnamese chefs to professional culinary artists who love our product and create new dishes,”said Chen. “We want to inspire people to not only cook better, but also live healthier. We’re a team of Asian Americans bringing the best Asian cooking secrets and ingredients to the world, starting with seed oil Some tea.”

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