Shape Matters: Influence of Vessel Shape on the Flavor of Oolong and Green Tea

This study investigates how the physical attributes of vessels used for serving tea modulate the flavor perception of oolong and green tea, focusing on the interplay of taste, aroma, and tactile sensations influenced by container design. A controlled tasting experiment with 150 participants evaluated oolong and green tea served in differently shaped vessels, ranging from traditional Chinese teacups to contemporary designs. Participants assessed aroma intensity, sweetness, astringency, and overall enjoyment. The shape of the vessel significantly affected the perceived intensity of aroma and the balance of flavor notes. Vessels with wider openings enhanced aroma release, while those with narrower spouts altered the perception of bitterness or sweetness. The study’s findings are specific to the context of tea consumption and may not be directly applicable to other beverages. The implications suggest that the design of tea vessels could be a key differentiator in the market, with potential impacts on consumer experience and satisfaction. Tea establishments should consider the design of their teacups and teapots to optimize the flavor experience for consumers. Understanding how vessel shape influences flavor perception can help tea manufacturers and teahouse owners create a more immersive and enjoyable tea experience. This study contributes to sensory science by demonstrating the importance of vessel shape in tea consumption. It opens avenues for further investigation into the role of cultural factors and individual preferences in shaping the tea-drinking experience, extending beyond the culinary domain to influence market strategies.