Dr. Yin Zhu graduated from Sichuan University with her Ph.D. in Organic Chemistry in 2015.
She has been working at the Tea Research Institute of the Chinese Academy of Agricultural Sciences since July 2015 and was promoted to Associate Researcher in January 2019. Dr. Zhu is mainly engaged in the research of tea quality chemistry and nutritional health, and her main research area is the study of tea aroma components and their biological activities. She has made important progress in the study of enantiomers of tea volatile components, the identification of key aroma components of tea, and the construction of aroma fingerprints of
tea, which have provided important theoretical support for the control of tea aroma quality, the identification of varieties and origins, and determining the authenticity of tea.
Prof. Dr. Haipeng Lv graduated from the Graduate School of the Chinese Academy of Agricultural Sciences in 2005 with a master’s degree in Tea Science, and obtained his Ph.D. in Tea Science from Zhejiang University in 2013. He has been working in the Tea Research Institute of the Chinese Academy of Agricultural Sciences since 2005, and now he is a researcher and doctoral supervisor. He also serves as the executive director of the Zhejiang Tea Society (deputy director of the Academic Committee), the executive director of the Zhejiang Youth
Science and Technology Association (vice president), and a member of the Chinese Tea Society Tea Deep Processing Specialized Committee (deputy secretary-general). Prof. Dr. Lv has long been engaged in research on tea processing quality control, tea chemistry, new product development, etc. His current main research areas are tea quality chemistry and nutritional health.
