男，汉族，茶学博士，助理研究员，中共党员。主要从事茶叶加工与质量控制、茶叶精深加工技术研究与产品开发工作。2013-2023 年就读于华中农业大学茶学专业，深耕茶叶加工与品质调控研究，2024年11月加入广东省农业科学院茶叶研究所加工研究室。熟练掌握绿茶、红茶、乌龙茶加工、感官审评核心技术，运用GC-MS/GC-O、LC-MS 等仪器，实现茶叶代谢物精准分析与数据挖掘。主导乌龙茶香气适制性、加工香气变化及关键基因研究，参与青砖茶渥堆、红光萎凋提质等应用课题，成果落地于茶叶产品开发与品质优化。参与3项地方标准制订，发表期刊文章20余篇。2025年获得广东省农业科学院茶叶研究所“先进工作者”。

　　邮箱：hechng@126.com        邮编：510640

　　地址：广东省广州市天河区大丰路6号，广东省农业科学院茶叶研究所

　　教育经历

　　2013.9 ~2017.6  华中农业大学，园艺林学学院, 茶学专业， 学士学位

　　2017.9 ~2023.12 华中农业大学，园艺林学学院，茶学系， 博士学位（硕博连读）

　　工作经历

　　2024.11~至今 广东省农业科学院茶叶研究所，茶叶加工研究室，助理研究员

　　研究领域

　　1.茶叶数智化加工与质量控制

　　2.茶叶精深加工技术研究与产品开发

　　发布标准

　　1.地方标准《单丛茶 第1部分：感官审评术语》DB44/T 2816.1—2026. （参与制订）

　　2.地方标准《单丛茶 第3部分：汤色色卡》DB44/T 2816.3—2026. （参与制订）

　　3.地方标准《茶叶贮存技术规范》（参与制订）

　　出版文章

　　1. C He, Y Li, J Zhou, D Zhang, Z Yu, D Ni, (2026),Multi-omics and Co-expression network insights into aroma formation of suitable oolong tea cultivars during withering and shaking stage, Food Research International, 233, 118971.

　　2. C He, J Zhou, Y Li, B Ntezimana, J Zhu, X Wang, W Xu, X Wen, Y Chen, D Ni, ..., (2023), The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars, Food Chemistry: X, 100730.

　　3. C He, Y Li, J Zhou, X Yu, D Zhang, Y Chen, D Ni, Z Yu, (2022), Study on the suitability of tea cultivars for processing oolong tea from the perspective of aroma based on olfactory sensory, electronic nose, and GC-MS data correlation analysis, Foods, 11 (18), 2880.

　　4. S Hu*, C He*, Y Li, Z Yu, Y Chen, Y Wang, D Ni, (2021), Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea, Food Research International, 147, 110472. (*共同第一作者)

　　5. S Hu*, C He*, Y Li, Z Yu, Y Chen, Y Wang, D Ni, (2021), The formation of aroma quality of dark tea during pile-fermentation based on multi-omics, LWT, 147, 111491. (*共同第一作者)

　　6. X Yu*, C He*, Y Li, J Zhou, Y Chen, Z Yu, Y Wang, D Ni, (2021), Effects of different spreading treatments on the formation of aroma quality in green tea, Beverage Plant Research, 1 (1), 1-11. (*共同第一作者)

　　7. 何畅, 林冬纯, 苗爱清, 陈汉林, 黄艳, 陈勤, 夏红玲, 乔小燕, 马成英. (2026), 控制做青对三种广东单丛茶风味品质的影响. 食品工业科技, 1-23.

　　8. J Zhou, C He, M Qin, Q Luo, X Jiang, J Zhu, L Qiu, Z Yu, D Zhang, Y Chen, ..., (2023), Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics, Journal of Agricultural and Food Chemistry, 71 (40), 14706-14719

　　9. Y Li, Q Luo, M Qin, W Xu, X Wang, J Zhou, C He, Y Chen, Z Yu, D Ni, (2023), Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process, Food Chemistry, 138062

　　10. Y Li, W Ran, C He, J Zhou, Y Chen, Z Yu, D Ni, (2023), Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea, Food chemistry: X, 14, 100289

　　11. X Qin, J Zhou, C He, L Qiu, D Zhang, Z Yu, Y Wang, D Ni, Y Chen, (2023), Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi, Food Chemistry: X, 19, 100809

　　12. Y Li, C He, X Yu, J Zhou, B Ntezimana, Z Yu, Y Chen, D Ni, (2022), Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering, LWT 154, 112597

　　13, Y Li, J Hao, J Zhou, C He, Z Yu, S Chen, Y Chen, D Ni, (2022), Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism, LWT, 166, 113753

　　14. Y Li, C He, X Yu, J Zhou, W Ran, Y Chen, D Ni, (2021), Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis, LWT, 147, 111620

　　15. B Ntezimana, Y Li, C He, X Yu, J Zhou, Y Chen, Z Yu, D Ni, (2021), Different withering times affect sensory qualities, chemical components, and nutritional characteristics of black tea, Foods, 10 (11), 2627

　　16. X Yu, Y Li, C He, J Zhou, Y Chen, Z Yu, P Wang, D Ni, (2020), Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity, Food chemistry, 327, 126992

　　17. J Zhou, X Yu, C He, A Qiu, Y Li, Q Shu, Y Chen, D Ni, (2020), Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach, LWT 130, 109535

　　18. C Dong, C He, JY Zhu, FF Qu, MQ Ran, ZY Ai, (2020), Effect of shaping methods on the quality of E-Cha No. 10 green tea products, J Yunnan Agric Univ, 35, 139-48

　　19. X Yu, S Hu, C He, J Zhou, F Qu, Z Ai, Y Chen, D Ni, (2019), Chlorophyll metabolism in postharvest tea (Camellia sinensis L.) leaves: variations in color values, chlorophyll derivatives, and gene expression levels under different withering treatments, Journal of agricultural and food chemistry, 67 (38), 10624-10636

　　20. F Qu, S Liu, C He, J Zhou, S Zhang, Z Ai, Y Chen, Z Yu, D Ni, (2019), Comparison of the Effects of Green and Black Tea Extracts on Na⁺/K⁺‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice, Molecular nutrition & food research, 63 (17), 1801039

　　21. J Luo, D Ni, C He, S Zhang, S Liu, Y Du, Y Chen, (2019), Influence of exogenous calcium on the physiological, biochemical, phytochemical and ionic homeostasis of tea plants (Camellia sinensis (L.) O. Kuntze) subjected to fluorine stress, Plant Growth Regulation, 87, 455-465