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

• Main Authors: Su-Chiu Yang, Li-Hsun Peng
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Sustainability
• Subjects: visual perception; tactile perception; sustainability; sustainable behavior; design thinking; tea culture
• Online Access: https://www.mdpi.com/2071-1050/13/16/8884

Most studies concerned with sustainable design issues focus on product design to change user behavior, increase the product lifespan, reduce energy waste, or employ the user experience to influence the behavior of other users. Rarely do they discuss how to design products that meet the real needs of consumers and reduce design waste and excessive consumption. Teaware designers and producers have invisibly created a considerable carbon footprint with regard to nonrenewable clay and energy waste due to excessive production. Therefore, this research uses visual and tactile research into the Chinese drinking cup to integrate user experience and the designer’s thinking and methods to ensure the sustainable value of the design and industry. This research uses experimental methods to collect and analyze the data with a fuzzy set qualitative comparative analysis (fs/QCA). The research found that the visual, tactile, and sensory perceptions of general consumers and tea professionals have different influencing factors on the taste system. This research provides evidence that the size of the tea-drinking container and the thickness of the cup’s rim will affect the perception of the tea’s taste and smell. This research provides new thinking for the design of Chinese tea-drinking utensils. It could solve social problems and dilemmas through design and contribute to the sustainable development of the design.