On May 9, the launch event for Zhuyeqing's new Golden Leaf product and the release of the 333 Scientific Tea Drinking Initiative, themed Yellow Tea Golden Leaf — Empowering Health with Science and Technology, was held in Beijing. To deepen scientific and technological innovation and craft upgrading in the yellow tea industry, the National Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization of Anhui Agricultural University and Sichuan Emeishan Zhuyeqing Tea Co., Ltd. deepened their strategic industry-university-research cooperation and jointly established a Yellow Tea Research Center, focusing on process innovation and new product development for yellow tea and opening a brand-new chapter of collaborative innovation between the university and the enterprise to jointly promote the high-quality development of the tea industry.

After more than ten years of continuous deep cultivation and technology demonstration and promotion, the laboratory's innovative yellow tea processing technology has been applied and commercialized at scale in many major tea-producing provinces, including Anhui, Sichuan, Chongqing, Jiangxi, Hubei, Zhejiang and Shaanxi. Supported by excellent product quality and a good market reputation, the related achievements and derived tea products have won high recognition from industry experts and consumers alike, with brand influence continuing to grow and market reach steadily expanding.

These achievements have effectively driven local employment and steady income growth for farmers in various tea regions, strongly boosted the improvement of quality and efficiency, transformation and upgrading of local specialty tea industries, and truly achieved a win-win outcome in which scientific research innovation empowers industry and industrial development drives prosperity for the people, injecting solid scientific and technological support and strong development momentum into the high-quality development of the national tea industry and the comprehensive revitalization of rural areas. (Photos/Text: Bi Haijun; Editor: Guan Zhenyu; Review: Zhang Xianlin)