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

Su-Chiu Yang and Li-Hsun Peng
Additional contact information
Su-Chiu Yang: Graduate School of Design, National Yunlin University of Science and Technology, Yunlin 64002, Taiwan
Li-Hsun Peng: Department of Creative Design, National Yunlin University of Science and Technology, Yunlin 64002, Taiwan

Sustainability, 2021, vol. 13, issue 16, 1-22

Abstract: 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.

Keywords: visual perception; tactile perception; sustainability; sustainable behavior; design thinking; tea culture; fuzzy set qualitative comparative analysis; sustainable design (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/13/16/8884/pdf (application/pdf)
https://www.mdpi.com/2071-1050/13/16/8884/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:16:p:8884-:d:610901

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().