Design Process & Validation
Richard Price
Taste is an Experience This book demonstrates how the experience of a product can influence the perception of taste and by targeting different markets it can appeal to a broad range of people.
Contents 2
Project Summary
28
Design Process
4
Context
30
Tea Kettle
6
The brief
42
Infuser
8
Tea Culture
52
Induction
12
Tea Experts
56
Filter
14
Product Placement
58
Cups
16
User Testing
60
Pestle & Mortar
18
Persona Summary
62
Sample Pack & Booklet
20
Market Positioning
64
Marketing
22
Scenarios
66
Materials & Costing
70
Validation & Reflection
How to read this book Feedback
Reflection
Outcome
Validation
A summary of comments made by experts that influenced the direction of the project.
Personal judgment of success, failure and issues.
The design outcome in response to the insights and feedback.
Comments made by collaborators evaluating the strength or weakness of an outcome.
Project Summary
20.12.13 Tea Rituals
02.01.14 Interviews/Observation
15.01.14 Persona/Scenarios
24.01.14 Collaborators
Insights gained into the cultural significance of tea.
Understanding the different brewing methods.
Scenarios based on the different user requirements.
Expert analysis and input to project direction.
2
Timeline of Project
06.02.14 User Testing
12.02.14 Concept Generation
28.02.14 Development
09.03.14 Final Deliverables
Analysing what features are essential.
Applying research findings into sketch concepts
Refinement of concepts and prototyping
Creating strong brand identity and presentation material
Context Tea is a drink that has many levels of significance. To some it is a quick, easy-tomake hot beverage and to others it has a deep spiritual meaning. Loose-leaf tea attracts people who care about taste and this desire for a cup of tea that is above the easily available tea bag creates the opportunity for a product that delivers results and an experience. The preparation of tea to some is seen as a ritual and if a product can be adopted into this ritual it will become a meaningful possession.
4
The Brief What Create a tea range and brand that captures the ritual and beauty of loose tea preparation. The outcome must guide users through the experience to create the perfect cup of tea, enhance tea drinking and promote the connoisseurship of speciality teas.
Why People appreciate products that enhance experiences. Once the process of preparing loose-leaf tea becomes a ritual the experience becomes as important as the end result and if a product can offer this, it will become desirable.
Issues There are many tea infusers and sets already available on the market therefore the tea range must offer a new experience that differentiates it from competitors. Tea is most commonly associated with affordability and simplicity therefore the market for tea products is generally aimed at low cost items. 6
create your own ritual
chai product range
How chai works
8
Step 1 Select your ingredients.
Step 2 Load the infuser.
Step 3 Filter water
Step 4 Set the temperature/timer
Grind spices, juice some fruit, experiment with a new blend or stick with you personal favourite.
Add the desired amount of your selected ingredients into the infuser.
It is important to have fresh clean water that is low in mineral content to produce the best results.
Adjust the inner dial and induction dial to align with the correct temperature.
Step 5 Set the timer
Step 6 Watch the infusion take place
Twist the exterior of the infuser to set the steeping time.
As the temperature rises the centre gauge will turn and when it reaches the desired temperature will pop up and the timer will begin.
Step 7 Push the plunger to end the infusion, serve and enjoy!
Tea Culture Tea is one of the most popular drinks consumed worldwide and for every culture it has a different role. The three cultures shown opposite show the varied techniques that are used to create an authentic tea experience.
Feedback Patrick Quilliam Quilliam Brothers Tea House
“Offering people the ability to experiment with different types of tea and explore different cultures will appeal to the growing market of specialist tea drinkers.�
Outcome
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Chai promotes the ability to experiment and explore with a sample pack containing a variety of teas, a guide book and pestle and mortar/ reamer for grinding spices and juicing fruits.
English Loose Tea
Japanese Tea Ceremony
Indian Masala Chai
Tea Experts Feedback Stuart Archer Pumphreys Tea Supplier “Water has an underrated importance in the quality of a cup of tea, so if the quality of the tap water is poor it must be filtered to remove the minerals and prevent tea scum.�
Outcome A water filter is provided with the set. A refillable filter cartridge ensures water will always be to the highest standard when making a cup of tea.
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Feedback Linda Lisser Ringtons Responsible Sourcing Manager Linda suggested that the brand should be linked with the tea’s origin promoting the natural qualities that are associated with loose tea.
Outcome The logo combines the tea leaf and bud with the distinct name chai relating the brand to the natural properties of tea and its long history.
Product Placement
£19.99
Adagio Teas Petit Glass Teapot - 2 cup - Stainless steel infuser
£30.00
£75.99
- 2 cup - Can be heated directly
- 6 cup - Adjustable temperature - Two piece filter system
Whittard Cast Iron Brown Teapot
Authenticity/Simplicity
Krups Hot Cold Electric Tea Maker
£200
Sage Heston Blumenthal Tea Maker
- 6 cup - Adjustable temperature/ steeping times - Motorised basket
Precision/Control
Feedback
Gavin Proctor Philips Director of Design Innovation
he
n on behalf of the Technology can provide the means for perfecting the taste a program of pplication development of different tea sorts but this should be balanced with the management products user involvement so they make the experience their own. lity and knowledge nnovation.
14
rch projects and has
Balance Authenticity/Simplicity Precision/Control
Outcome A bimetallic strip and timer control the temperature and steeping time via dials on the top of the infuser. Once the water reaches the desired temperature the plunger pops up allowing water to access the tea leaves and to stop the infusion the user must then push the plunger back into place.
User Testing The observation and analysis of how people use different utensils and tea sets revealed what aspects are essential to be included in the range.
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Feedback Infuser Testing
“The infusers with larger holes let a lot of tea dust into the drink”
Varied Brewing Methods
“When you put all the tools needed together it takes up a lot of space””
Tea Set Comparison
“Ceramic is the nicest to drink out of but the glass is good because you can watch the tea infuse”
Outcome The fine perforations allow for the water to easily access the leaves and do not allow for tea particles to enter the drink.
The pestle and mortar are combined with a reamer into one unit adding an innovative edge, reducing the volume and making storage easy.
The combination of ceramic for the user touch points and glass for viewing the infusion process gives the tea kettle the desired features.
Persona Summary The personas are loose tea drinkers in the 25-34 and 55-64 age groups which are the highest percentage of loose leaf tea drinkers in the UK. (Market Assessment 2013 Hot Beverages, Key Note)
Daisy Rea (26)
Nick Thompson (32)
Elizabeth Herd (58)
Phil Dixon (63)
“I bring out the set on social occasions”
“I drink loose tea to relax on the weekends”
“I drink loose tea in the mornings and afternoons”
“tea drinking is about being in the moment”
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Tea Profiles Leisure - Relax The tea drinker who enjoys their personal routine when creating a cup of tea. They use tea preparation as a method of relaxation and the ritual allows them to unwind and escape to a place of harmony.
Connoisseur - Discover
Occasion - Entertain
The process of making tea is precise and controlled to create the perfect cup of tea. The goal of the connoisseur is to have a wide knowledge about many types of tea and know how to brew them correctly.
Tea drinking is about meeting with friends and enjoying the company of others. An occasion is made of tea activities and it acts as the centre piece of the event enhancing the experience for all.
Market Positioning The market research consisting of consumer reports, questionnaires and persona analysis has directed the range into three levels based on what different tea drinkers desire and how much they are willing to spend.
Discover Range
Lower Cost Broadest Appeal 20
Relax Range
Entertain Range
Higher Cost Specialist Appeal
Product Appeal
Entertain
Induction hob, tea kettle, infuser, filter and cups
The image below outlines the different aspects of the product range and the features that make up each level.
Relax
Tea kettle, infuser, filter and cups
Discover Pestle and mortar, sample pack and booklet
Discover Scenario 1 Explore your perfect blends of tea or discover new ones. Chai is the perfect addition for the tea connoisseur.
22
Relax Scenario 2 Aimed at achieving calm personal experiences, chai offers the essential items for tea preparation and drinking.
24
Entertain Scenario 3 Enhance any social occasion with Chai. A centrepiece for the table guests now become involved in the full tea experience.
26
Design Process The journey of translating the insights and feedback gained from the research phase into the final outcome is a story of balance, time constraint, compromise, organisation, ideation, iteration and refinement. The following pages show this journey for each of the final deliverables.
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Tea Kettle - Concepts
Feedback Duncan Wilson Studio Director Barber Osgerby
30
“I think you need to find your originality for the kettle. It doesn’t immediately jump out as a ‘new’ direction. Maybe the functional elements need to be communicated somehow through the outer form”
Phase 2 took the successful features of phase 1 and adjusted the dimensions to experiment with correct volume sizes. This resulted with the taller slimmer design chosen to take into development. Phase 2
Phase 1 The aim of Phase 1 was to create three kettle concepts with varied but distinct features as way to compare feature layout and ergonomics. .
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Ergonomics The ergonomics dictated the majority of the kettle’s layout. For the desired taller shape to be achieved it required a supporting hand around the lower part of the kettle to reduce strain on the wrist.
Reflection This created new issues over how to heat the water and prevent the glass becoming hot.
Tea Kettle - Development
Dimensioning water volume Volume of cup
sketches
397607.83 mm2 Volume of kettle
1590431.32 mm2 The development focuses on the functionality of the kettle splitting the kettle into three materials. The base is stainless steel to conduct heat, the centre is glass to allow the user to watch the infusion take place and the top is ceramic to create a tactile touch point.
34
CMF
Tea Kettle - Manufacture
Validation
36
After a consultation with Glynn Hauser and discussing Glynn Hauser the manufacture process, the Senior Design diagram to the right was outlined as the correct way to connect the Engineer different materials.
slip-cast ceramic
silicone steel support
double glass wall
stainless steel 410
Tea Kettle - Manufacture Reflection The glass and metal produce the desired results as an appearance model. However, due to lead times on ceramic moulding the kettle body is a spray painted 3D print which visually produces the desired results but physically does not have the tactile qualities.
38
glass tests
Final Outcome Validation Linda Lisser Ringtons Responsible Sourcing Manager 40
I was very impressed by the aesthetic of ‘chai’. Its shape is both simple and sophisticated. It is unusually bottom heavy when compared to most kettles or tea pots but the double layer of glass means that the user can handle the lower section without scalding and it also prevents pressure on the wrist.
Reflection The tea kettle was the most important feature of the set as it creates the design language that the other features must follow. My initial focus was on the aesthetics of the design to establish a theme but if I had begun with manufacture and materials it would have defined my direction saving me time.
Infuser - Mechanism To differentiate chai from competitor products the infuser uses a mechanism opposed to a digital system giving the user more input into the process of making their tea.
Prototype 1 Using a bimetallic strip from a cooking thermometer and the temperature gauge as a switch, this prototype shows how the infuser can be triggered to fall into the water once the correct temperature has been achieved.
42
Buoyancy Testing Using the buoyancy of trapped air to trigger the infusion creates a new archetype to the tea infusion market. The pressure created by the air under water prevents the tea from falling naturally into the water and, therefore, weights are added to force this outcome to take place.
Prototype 2 This test uses a bimetallic coil placed at the bottom of the infuser which rotates the air container. This removes the need for a central temperature rod.
44
When the gauge at the top reaches the open gap the buoyancy causes the air container to rise in the water.
Buoyancy Testing Using a tea infuser mesh that is attached to the base of the jug allows the air container to rise leaving the tea in the water to infuse. The infusion can be stopped by pushing the air container back over the mesh.
Final Form
Infuser - Mechanism Reflection All features of the infuser appearance model are 3D printed from CAD drawings. The slight opacity of the clear parts prevent a clear view of the tea infusion which would be addressed for a finished product.
46
1
5
2
3
4
6
7
1) the tea container is loaded with tea 2) the tea container is placed into the infuser 3) the dial is set to the desired temperature 4) the buoyancy flask prevents water from contacting the leaves 5) the temperature gauge turns as the temperature increases 6 the air flask rises allowing water to access the leaves 7) the plunger is pushed down to stop the infusion
Infuser - Interaction Temperature dial The temperature mechanism is set by aligning the gauge with the desired temperature for the specific tea.
Timer dial The steeping time is set by twisting the outer dial so that the desired time aligns with the inner dial.
48
temperature gauge infuser outer bracket
temperature control temperature display timer
buoyancy flask
container attachment bimetallic coil
tea container
base pivot
Final Outcome Validation Duncan Wilson Studio Director Barber Osgerby
50
Using a bimetallic coil as a means to set and control the temperature is an innovative approach. Combining this with the ability to set specific steeping times gives chai a strong consumer appeal.
Reflection My initial focus was set on trying to make the mechanism control the entire process however after reflecting on my research it was evident that the ethos of the project was to encourage user input. The outcome answers this as it requires the user to monitor the infusion process and operate the plunger at the correct time.
Induction The design of the induction plate centred on the internal electronics of the induction hob show opposite.
52
40 60
80
90
50
70
Temperature Dial
The temperature of the induction plate is set by a aligning the desired temperature with the central gauge.
wood renders
54
temperature dial ceramic plate
walnut tray
induction coil power cable
Reflection The induction hob has a slim, unobtrusive aesthetic that could feature on any table. The goal was to remove the electronic appearance that all induction hobs currently have which was achieved by using wood, ceramic and a mechanical dial for the temperature control.
circuit board heat sink fan component housing walnut support
Filter Through a product comparison the bobble water jug filter (2) was the chosen direction as this allowed water to pass directly through without causing a build up.
56
1
2
water diffuser/ connection clip
disposable filter
ceramic support
Cups
Validation Reflection A visit to a ceramist gave me insight into the types of finishes available and revealed the slip casting process that would be used for mass manufacture.
58
Linda Lisser Ringtons Sourcing Manager
I find the shape of the cups particularly interesting. They match the kettle in their sophisticated, simple shape but I believe this significantly changes how the drinker feels about the drink compared to when they drink tea from a mug; it somehow makes it much less of a comfortable routine and into more of a refined and ‘considered’ drink.
Pestle & Mortar The pestle and mortar add an extra element to the set. The form and material choice continue the aesthetic theme and the clip on juicer adds a twist that increases its appeal to users.
60
Sample Pack & Booklet
Guidance
The teas selected for the sample pack give the user a taste of four unique flavours.
Recipes
Information
62
Validation
Ringtons Sourcing Manager Linda Lisser
The booklet offers a detailed guide to the correct brewing methods of a variety of different teas and the guidance through the different stages is well presented and easy to follow.
Marketing A meeting with Dom Aldred from the award winning marketing agency Gardiner Richardson was arranged to discuss the marketing strategy.
Validation
Defining the Narrative To communicate the brand effectively, the underlining theme first had to be established by answering the following questions:
What is the need? The satisfaction of creating something the way you like it makes the experience enjoyable.
Dom Aldred Director Gardiner Richardson
Creativity and ritual are built into the concept in such a powerful way that Richard presented me with a concept that I would say scores highly on some of the key benchmarks of authenticity, distinctiveness, relevance and conviction that are vital to any successful brand. 64
What is the obstacle? To achieve the best results takes time and effort. Technology offers an alternative but the result is a disconnection from the experience.
What is the solution? Chai offers the control and simplicity to create and enjoy your own ritual effortlessly and taste the satisfaction of the experience.
create your own ritual
Relax
Discover
Entertain
Manufacture & Costing Costing Breakdown
Discover Range Pestle & Mortar
£12.50
Sample Pack & Booklet £15.50
Total
£28.00
Relax Range Tea kettle
£45.00
Tea kettle
£45.00
Infuser
£25.00
Infuser
£25.00
Cups
£12.00
Cups
£12.00
Filter
£10.50
Filter
£10.50
Induction
£55.00
Total 66
Entertain Range
£92.50
Total
£147.50
Tea Kettle
Induction £5.50
slip cast porcelain
pressed steel support
injection moulded porcelain
milled walnut
£0.40
machine blown £7.00 borosilicate glass
Retail Price
£45.00
silicone
£0.20
turned stainless steel (grade 410)
£3.50
Cost £16.60 (Price per unit)
£2.25 £2.00
£1.50
induction coil
£8.00
power cable
£0.40
circuit board heat sink
£3.00 £1.00
fan
£2.00
vaccum £0.50 moulded ABS £0.60 walnut support
Retail Price
£55.00
Cost £21.25 (Price per unit)
Infuser
Filter £0.25 injection moulded polypropylene
£0.60
injection moulded polypropylene
£1.00
disposable charcoal filter
£1.20
injection moulded porcelain
£2.00
£0.30 injection moulded ceramic/timer mechanism injection moulded Polysulfone
Retail Price
£25.00
£2.50 injection moulded polypropylene
£0.80
bimetallic coil
£0.40
injection moulded polypropylene
£1.00
Cost £9.55 (Price per unit)
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£3.70
Retail Price
£10.50
Cost £4.20 (Price per unit)
Pestle & Mortar
Retail Price
Sample Pack & Booklet
Cups
£12.50
injection moulded porcelain
£1.70
milled walnut
£0.80
slipcast porcelain
£2.00
slipcast porcelain £1.20 each
Cost £4.50
sawn walnut
£3.00
glass jars
£2.40
booklet £0.55 Retail Price
(Price per unit)
£12.00
Retail Price
£15.50
Cost £5.95
(Price per unit)
(Price for four)
Porcelain
Stainless Steel (410 grade)
Borosilicate Glass
A high resistance to heat and the ability to be formed through slip casting and injection moulding makes porcelain perfect for the different features of the set.
Grade 410 Stainless steel is magnetic allowing it to be heated on an induction hob and also offers high strength and corrosion resistance.
A high resistance to heat and thermal shock make it the most suitable material for the kettle as the temperature will rise and fall frequently.
Walnut
Silicone
Polypropylene
Planing, lathing, milling and finishing are all production process needed to transfer walnut into the desired outcome.
Silicone is resistant to heat and in liquid state it can be easily inserted then UV treated to form the hardened pot seal.
The resistance to heat and its tough yet flexible properties meet the requirements for the different aspects of the range.
Validation / Reflection A summary of the projects strengths and weaknesses and personal reflection on the approach and outcome.
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Gavin Proctor Philips Director of Design Innovation
e
n on behalf of the a program of Validation of Approach plication development management products At the beginning I thought that the idea of exploring the perception of taste through different ity and knowledge cultures was an interesting starting point. I was pleased when the subject settled on tea – and novation. at that stage you embarked on an even further in-depth study of the culture of tea. Far from being superficial this indeed was quite in-depth and in addition the brief started to narrow ch projects and has down to the definition of a user group / context of re-instilling the appreciation of tea in the UK. s books and journals. ia. I recall that we had several conversations about this in which you had formed quite a strong
opinion regarding the opportunity based again on your background research – which is commendable. Your research eventually led you to understanding the world of tea and the aspects of the process over which you felt there was opportunity to influence through design and this naturally led to the final solution which combines use of natural / traditional materials plus technology in a new form.
72
Validation of Outcome I found the device nicely resolved in terms of form but initially I did not understand the user interaction and consequently was concerned where the innovation was to be found. Subsequently I learn that through the use of a bi-metallic strip there is a user-controlled means of setting the temperature – at the end of which the plunger rises and allows the heated water to access the tea leaves. This approach is intriguing and when combined with the timer to determine the steeping time it answers the question of the perfect taste. The introduction of a separate induction plate which enables the product to go to the table as a centrepiece of a domestic ritual is a very good decision but not unique. I can see its value in terms of an overall product eco system as it broadens the appeal to different markets. I’m left however with a few questions - Is the product capable of learning my preferred taste? How would it then distinguish between different teas because you are basing the infusion time on a pre-recommended time as illustrated in your attractive booklet. I do however find the project a very good, in depth, well rounded and beautifully presented piece of work.
Dom Aldred Director Gardiner Richardson
Validation of Approach Chai is a project that has clearly been carefully considered and well-crafted at each step of the process. What immediately struck me on meeting with Richard was the way in which he has combined innovative and highly contemporary product development with the ancient and highly evocative story of the tea ritual. The end result is a product with a compelling narrative and a brand which brings this story to life in an elegant, simple and, most importantly, engaging manner.
During the course of our discussion it was evident that Richard had both a rational and intuitive understanding of what he was trying to achieve and what it would mean for the consumer. It would have been easy to have been distracted by all the many and different possibilities and directions he could have explored. I was impressed by the strength of Richard’s thinking that had at its heart the rigour and clarity required to take an idea and make it something that other people would believe in. We talked through the various nuances of where he had got to and refined some of the core themes to add just a tiny bit of final polish to the story that Chai has to tell. 74
Validation of Outcome We had a very interesting discussion about the role of ritual, what it means on a deep psychological level, how it plays out in our daily lives and why it is so important. What I particularly liked was the way in which the product itself is designed with the concept of ritual firmly in mind. The temperature and timing controls manage to hit the sweet spot of simplicity in execution and complexity in application – it takes a second or two to explain and leaves the consumer with almost endless possibilities to play with. Creativity and ritual are built into the concept in such a powerful way that Richard presented me with a concept that I would say scores highly on some of the key benchmarks of authenticity, distinctiveness, relevance and conviction that are vital to any successful brand.
Linda Lisser Ringtons Responsible Sourcing Manager
Validation of Approach Richard spent time with our blending team, observing the infusion process, tasting various rare teas and discussing the key features of optimal brewing. This included the temperature each is best brewed at, the time each is best brewed for and how much to use of each tea. It is clear that this information has been reflected into the final outcome. The design process followed a very in-depth study of the tea market that gave the project a solid foundation. The analysis of different user requirements and brewing methods have been incorporated into the final range offering users different options when considering which features are needed for their personal tea ritual. I believe Richards design for chai offers the true tea connoisseur the flexibility to brew each unique tea in a slightly different way but also has a clear and simple design that would enable a loose leaf tea novice to get a high quality infusion with ease.
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Validation of Outcome The aesthetics of chai are both simple and sophisticated. The double glass layer at the bottom of the tea kettle means that the user can handle the lower section without being scalded and it also reduces pressure on the wrist making chai comfortable to use. The cups maintain the aesthetic theme and I believe this significantly changes how the drinker feels about the drink compared to when they drink tea from a mug; it somehow makes it much less of a comfortable routine and into more of a refined and ‘considered’ drink. A key feature of this design is the fact that the tea, though loaded into the tea infuser before the kettle heats up, does not make contact with the water until the water is at the set temperature. This is particularly important as heating the tealeaves while heating the water would give an unusually strong infusion. Another feature ensuring good taste is that the user is able to choose to maintain the temperature of the water while the tea brews or remove the kettle from the heat during brewing. Overall chai is a well-refined design that captures the essence of the tea ritual, providing users with a means to create a cup of tea to their personal satisfaction.
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Daisy Rea
Nick Thompson
“The design of Chai is well considered and I would really like to have a go with it when I am with a group of friends. I can picture it in the centre of the table taking centre stage next to the cakes and biscuits.”
“It looks good and I like the selection of materials. The temperature and timer I find really interesting because I have always thought about buying a tea maker but thought the current ones on the market are excessive”
Elizabeth Herd
Phil Dixon
“I find it very inviting and I really want to use it. I would be more inclined to use the basic set and try brewing a few of the different recipes that are shown in the booklet.”
“I thought this was a very innovative design capturing elements of both modern and traditional tea making. It provides the user with a functional yet tactile experience but, most importantly, it makes a great cup of tea.”
Personal Reflection
Approach This project has been the most challenging and rewarding of my university career. My initial exploration into the perception of taste gave me a diverse understanding of the subject area and guided me to settle on loose tea as a topic where I could really add value to the user experience. A secondary exploration of tea rituals, brewing methods and analysis of the loose tea market gave me a strong foundation upon which to build the project. I believe that I covered every aspect necessary to make informed decisions during the design process and for the effective branding and marketing of chai. The most difficult aspect of the process was deciding which features were essential for the range and how they would then appeal to different levels of the loose tea market. This was achieved by focusing on the ritualistic meaning behind the experience of tea preparation, which resulted in the three distinctive scenarios to which users can relate. I am very pleased with the result however, in hindsight, I believe that making a stronger link between the three scenarios and the experience of taste would have added a further element to the chai range.
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Outcome Chai answers what I set out to achieve in the brief as it creates a product experience that enhances the tea making process and offers a new brewing method that differentiates it from other tea makers on the market, creating a new appeal. It was a difficult challenge to produce a full product range that sits together harmoniously, provides the optimal performance and communicates a brand identity effectively but I think that due to planning my time correctly I have produced results of a high standard. I would have preferred for all features of the final range to have been made out of the correct material but due to lead times on manufacture I made the choice to develop the design further and create appearance models that produce the same visual effect. The tea kettle creates a link to the traditional aesthetics associated with tea but also suggests a new aspect with the split levels of ceramic, glass and metal. Visually, this is appealing and allowing the user to watch the tea infuse adds to the experience but taking this to production would be very challenging as the varied tolerances of the different materials would be difficult to work with. The infuser adds the innovation to the project making a statement through the use of mechanism (bimetallic strip/timer) that monitors the time and temperature without the need for electronic components. This improves the experience due to increased user input leading to a greater sense of satisfaction. Gavin highlighted that more consideration was needed towards the user interaction and the ability for the product to learn the different user requirements which, I believe, is a valid point and could be incorporated into the induction plate as an added appeal. Each of the products that feature in the final range have been validated through testing, collaborators and tea drinkers to ensure that every aspect for making the perfect infusion is covered and overall I am very pleased with the chai range and, as a result, I am a now a keen tea drinker!
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