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The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup

Author

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  • Su-Chiu Yang

    (Graduate School of Design, National Yunlin University of Science and Technology, Yunlin 64002, Taiwan
    School of Arts and Design, Sanming University, Sanming 365004, China)

  • Li-Hsun Peng

    (Department of Creative Design, National Yunlin University of Science and Technology, Yunlin 64002, Taiwan)

  • Li-Chieh Hsu

    (School of Arts and Design, Sanming University, Sanming 365004, China)

Abstract

The ceramic industry is among the most profitable industries in the world, but, because of the use of nonrenewable materials and high fuel consumption, it also has a carbon footprint. Ceramic materials account for the majority of drinking vessels. Several scholars found that consumers’ awareness of drinks and purchasing desires are highly correlated with a vessel’s shape and color—in other words, the visual stimulation. However, since prior studies have focused on alcohol, bubble drinks, juice, coffee, cocoa, etc., there has rarely been any research on the appropriate drinking vessels for Chinese tea. This study intends to investigate the visual design of vessels for Chinese tea, in terms of its impact on the taste of the drink, by integrating the thinking and methods of expert users and designers for the sustainability of design and industry. In this study, tea experts and designers were asked for their opinions as a means of data collection. Fuzzy set qualitative comparative analysis (Fs/QCA) was used for data analysis. This study proved that the design of a tea-drinking vessel could have an influence on the perception of the taste and scent of the tea. This research not only brings new meaning to the traditional concept of teacup design, but also reflects famous Japanese craftsman Liu Zongyue’s idea of practical beauty, which is beneficial to promoting Chinese tea culture, and contributes to sustainable design and sustainable behavior.

Suggested Citation

  • Su-Chiu Yang & Li-Hsun Peng & Li-Chieh Hsu, 2019. "The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup," Sustainability, MDPI, vol. 11(24), pages 1-20, December.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:24:p:6895-:d:294095
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    References listed on IDEAS

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    1. Gordon M. Shepherd, 2006. "Smell images and the flavour system in the human brain," Nature, Nature, vol. 444(7117), pages 316-321, November.
    2. Francesco Ferrise & Serena Graziosi & Monica Bordegoni, 2017. "Prototyping strategies for multisensory product experience engineering," Journal of Intelligent Manufacturing, Springer, vol. 28(7), pages 1695-1707, October.
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    Cited by:

    1. Shuo-Fang Liu & Jui-Feng Chang & Yu-Ting Hsiao & Chi-Hua Wu, 2023. "Smart Tea Utensil Design for Improving Beginners’ Tea Brewing Experience," Sustainability, MDPI, vol. 15(20), pages 1-27, October.
    2. Su-Chiu Yang & Li-Hsun Peng, 2021. "Preliminary Research into the Sustainable Responsibility of Teaware Design—A Fs/QCA Analysis of the Influence of the Smell and Taste of Tea through Visual and Tactile Perception," Sustainability, MDPI, vol. 13(16), pages 1-22, August.
    3. Alexander Brem & Rogelio Puente-Díaz, 2020. "Creativity, Innovation, Sustainability: A Conceptual Model for Future Research Efforts," Sustainability, MDPI, vol. 12(8), pages 1-5, April.

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