Linlin Liu is a full associate professor at the State Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization at Anhui Agricultural University, China. She earned her Ph.D. in Molecular Biology from Lincoln University, New Zealand. Her research focuses on the influence of environmental factors—particularly light—on the formation of tea flavor. A central theme of her work is investigating the biological mechanisms underlying how environmental cues regulate flavor traits and the accumulation of secondary metabolites in tea plants.