In 2024, relying on Anhui Agricultural University and based on the State Key Laboratory of Tea Biology and Resource Utilization jointly established by the province and the ministry, the National Key Laboratory was successfully reorganized in collaboration with the Tea Research Institute of the Chinese Academy of Agricultural Sciences and Hunan Agricultural University. In December of the same year, it was approved as the National Key Laboratory of Tea Germplasm Innovation and Resource Utilization.
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Professor Song Chuankui's team from the laboratory has revealed the "accelerator - brake" mechanism by ...
Professor Wei Chaoling's team from the laboratory has revealed the mechanism by which structural variations ...
The journal "Plant Physiology" published a report in which the team led by Wei Chao in the laboratory ...
Professor Song Chuankui's team from our university discovered the molecular mechanism by ...
The team of Professors Xia Tao and Gao Liping from the laboratory has revealed ...
The team led by Song Chuankui and Jing Tingting from Anhui Agricultural University has revealed ...
Professor Song Chuankui from the laboratory was awarded the 2025 China Industry-University-Research Cooperation Innovation Figure Award
The laboratory signed an agreement with Wuyuan County on the technical service project for the coordinated development of the "Three Teas"
Professor Wan Xiaochun's team from the laboratory has edited and published the English academic monograph Tea Chemistry and Health Benefits: Flavour and Processing Dynamics under the auspices of Springer Nature.
The People's Government of Lanshan District came to our department for an inspection and exchange, and successfully held a cooperation signing ceremony
A delegation from Mokpo University, a national university of South Korea, came to the room for an exchange visit
The Laboratory Holds the 2025 Annual Academic Conference
Professor Wan Xiaochun's team from the laboratory has edited and published the English academic monograph Tea Chemistry and Health Benefits: Flavour and Processing Dynamics under the auspices of Springer Nature.
