Taste. Critical Justification and Analysis Part 1
Richard Price
Taste Experience This book explores and analyses the experiences that can alter the perception of taste. The findings are then used as the basis for the development of a product experience.
How to read this book Aim The goal of a particular task
Insights The knowledge that has been gained from a particular activity.
Feedback A summary of comments made by experts that influenced the direction of the project.
Decision The proposed direction in relation to the insights and feedback.
Reflection Personal judgment of success, failure and issues.
Contents Exploration Project
Final Major Project
Initial Brief Project Process
01 02
Sensory
03-04
Culture China Japan India/Pakistan Iran
05-12 06 07 09-10 11
Ritual Food Tea
13-20 15-16 17-18
Testing
21-22
Trends
23-24
Analysis
25-26
Refined Brief
27-28
Interview/Observation
29-33
Market Analysis Personas Questionnaire Infuser Comparison
33-42 35-38 39-40 41-42
Collaborators Pumphreys Ringtons Consumer Products
45-52 47-48 49-50 51-52
Testing Tea Trials Heating Methods Infusers / Material Testing Tea Party
53-64 55-56 57-58 59-60 61-64
Scenarios Brewing Process Leisure Occasion Connoisseur
65-72 66 67-68 69-70 71-72
Aesthetics
73-76
Ideation Kit Breakdown Functionality Tea Kettle Concepts Manufacture Tea Kettle Development Brand Development
77-94 78 79-80 82-85 86 87-92 93-94
What Next Focus Points Plan Closing Statement
95-100 96 97-98 99
Initial Brief How can different processes, habits and rituals alter the way taste is perceived? Explore the different aspects that can have an effect on taste in order to create a basis for the development of a product that has an appeal to the consumer market.
Aim -Outline the sensory effect on the experience of taste -Study the rituals and processes of different cultures to get a broad understanding of what creates an authentic experience -Analyse potential markets that will appreciate a product based on a taste experience -Create a product that enhances the experience associated with taste that appeals to the chosen market place 1/2
Project Process Initial Brief
Exploration Project The exploration project explores taste on a broad scale gathering insights through firsthand experiences which is presented in this book as images and interview analysis.
Senses Discover
Culture Rituals Trends
Testing Define
Analysis Direction Refined Brief
Final Major Project
Plan
The final major project outlines potential markets through user analysis, expert input, interviews and testing with the aim of developing and refining a product expressing a brand identity.
Tea Culture Develop
Market Analysis Collaborators Testing Aesthetics Ideation
Deliver
Prototyping Manufacture Branding Outcome
Start Time
Sensory Aim
3/4
Taste is multi-sensory and each sense has an influence on the overall perception of taste. Using case studies investigate the influence the senses have on taste.
Case Study
Insights
Jinhyun Jeon - Tableware as Sensorial Stimuli
The sensory involvement of a product that has a direct impact on the way a meal or beverage is consumed will be associated with the taste that is experienced; therefore the design of the product then becomes a taste in itself.
This range of tableware by Jeon is inspired by the neurological condition synaesthesia where one sense influences another. The different weights, forms, colours and temperatures are proven to alter the taste experienced.
Culture Aim
5/6
The implements, traditions and processes used for the preparation and presentation of food and drink differentiate throughout the world. Explore the processes that make an experience authentic through interviews and observation.
China Interview & Observation Patrick Suen Tai Po, Hong Kong Head chef at LuxII, Chinese Restaurant Virginia Water, Surrey
Japan Interview & Observation Paul Pang Sha Tin, Hong Kong Owner of Hana Hana Japanese Restaurant Newcastle City Centre
7/8
Japanese - Salmon Norimaki
Chinese - Prawns in Black Bean
India & Pakistan Interview & Observation
9/10
Jhangir Khan Azad Kashmir, Pakistan Owner of Luigikhans, Pakistani Restaurant Westgate Road, Newcastle Kulmeet Arora Delhi, India Owner of Sachins Indian Restaurant Newcastle City Centre
Iran Interview & Observation Moses Berwan Kurdistan, Iran Chef at Persian Delight, Persian Restaurant Stanhope St, Newcastle
11/12
Insights Exploring different cultures has revealed that following tradition is key to creating an authentic flavour and experience. The involvement in the process became part of the appeal and created a deeper sense of enjoyment.
Reflection At this point, it was difficult to define an initial direction from the insights gained from exploring culture but it broadened my understanding of the aspects that must be considered.
Ritual Aim The different rituals
that people perform are personal and ingrained in to their lifestyles. Study how the rituals affect the taste experience by observing three housewives of different cultural origin prepare tea and a traditional meal.
13/14
“Rituals have been scientifically linked to humans’ need for control in a turbulent world […] If you remove the appearance that they are in control, both humans and animals become stressed.” 2
Kayo Yoshida Origin – Japan, Kyoto, Nara
Hansa Naranbhai Origin – India, Gujarat, Jalalpore
Jo Price
Origin - England, Surrey
Food Rituals All of the meals are for social occasions serving at least four people and are designed to celebrate the act of sharing company over the enjoyment of food.
Insights The English ritual adopted the most modern appliances aiming for efficiency in producing the results at speed whereas the Japanese and Indian meal focused on achieving authenticity by employing traditional processes.
15/16
English Sunday Roast
Japanese Gomokuzushi
Indian Gujarati Banquet
Tea Rituals The different tea rituals incorporate specific processes and utensils that relate to the tradition behind the event. Each method is noticeably different which creates a unique experience.
Insights The materials, processes and serving utensils reflect the mentality towards the ritual and the cultural meaning of the tradition is evident in the particular way that the tea is brewed, steeped and served.
17/18
English Loose Tea
Japanese Tea Ceremony
Indian Masala Chai
Reflection
Feedback
Decision
The insights gained from observing cultural rituals in the home revealed much clearer areas to explore than the cultural study of professional chefs, as the routines are personal and can be translated into a product experience. .
Anthony Forsyth Senior Lecturer, Design for Industry Northumbria University
Conduct tests to analyse areas of interest and potential directions.
19/20
Anthony suggested exploring ways of applying the initial findings to create an experience that will improve current culinary activities.
Testing Aim
Test A Test the effect material has on a sample of meat by a blind taste test. Test B Analyse food preservation by exploring the canning process.
Reflection In hindsight I should have chosen tests that explore experience opposed to improving the process, as the main outcome was the elimination of certain directions.
21/22
Material Test Inspired by sous vide cooking this test involved cooking a piece of steak encased in different materials and submerged in a low temperature water bath.
Insights Ceramic, glass, metal and plastic were used for the test. Ceramic was voted as the best flavour and, after the test, glass was voted the most visually appealing.
Canning Test This test was an analysis of the canning process to explore possible improvements to the current system.
Insights The test revealed that the current system in place cannot be improved as every step and utensil is essential to ensure the process is done correctly.
Trends Aim
The market for different types of food, drink and culinary experiences is constantly changing. Analyse the following trend reports with the aim of outlining possible directions: The Kitchen of the Future Gourmet [04/18/12] Cooking & Eating Habits Market Report Key Note [05/11/12] The Future Report Food and Drink Future Laboratory [04/11/13] Kitchen Futures PDD [17/07/13]
23/24
Smart Integrated kitchen technology Diet Tracking and health monitoring
Natural Importance placed on the origin of ingredients Ethically sourced produce and natural procedures
Entertaining The social aspect of food preparation Food and drink preparation as a pastime
Gastronomic Professional quality cuisine in the home Experimentation with new types of food and drink
Culture lab recently finished a project called the Telematic Dinner Party which connected people in distant locations through technology at the dinner table.
Feedback Dr. Rob Comber Psychologist Culture Lab Newcastle University Social interaction is a strong area to focus on as sharing the experience of taste is what is what people appreciate the most.
Analysis
The insights and possible direction were arranged according to the four trend criteria using post it notes. The areas highlighted as having the largest impact on taste as an experience have been suggested as three direction questions.
25/26
Direction 1 How can rituals be translated into a product experience?
Direction 2 How can the implements used for social culinary activities improve the experience of taste?
Direction 3 How can alternative methods of processing food reinvent the way we experience taste?
Decision Cultural rituals and social interaction have the most value to the experience therefore they will be set as the foundation to build upon with the chosen topic.
Reflection It was difficult to conclude such a broad study into possible directions and because I did not have a clear image of the final outcome so it was a long process of ruling out and defining clear routes.
Refined Brief Aim
27/28
Create a product 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 on social occasions and promote the connoisseurship of specialty teas.
Decision - The link between ritual and process has the deepest meaning of the areas explored. - Experience plays a large role in the overall perception of taste. - Appreciation is shown towards the specialist equipment and utensils. - The activity incorporates social aspect outlined as a direction. - There are many variants of tea and styles of drinking which can be translated into key features of the design.
Interview & Observation Quilliam Brothers Tea House Patrick Quilliam Aim Gain a first hand insight into expert tea making and the current high street tea culture that is gaining in popularity.
Insights Different types of tea require precise water temperatures and steeping times to create the perfect infusion. People are drawn to the teahouse to experience a variety of well sourced teas made correctly in a comforting environment.
29/30
Interview & Observation Tea Sutra Tea House Vilmante Daunetskye Aim Gain insight into an alternate approach of promoting tea to that of Quilliam Brothers through interview and observation of Tea Sutra (a Buddhist teahouse).
Insights The appeal of tea sutra is the emphasis placed on the experience. Tradition and rituals are engrained into the different processes and overall atmosphere and the presentation of each tea relates to its origin.
31/32
Market Analysis Aim
Analyse the following consumer reports to gain insight into the loose tea market: Market Assessment 2013 Hot Beverages Key Note [02/13] Tea and Other Hot Drinks UK Mintel [06/13]
33/34
75% believe drinking tea is part of being British
Loose Tea Demographics This table shows the number of loose tea drinkers in the UK taken from the Key Note report. All Adults
5.1%
Sex Male Female
3.8% 6.3%
Age
56% enjoy the ritual of drinking tea
15-19 20-24 25-34 35-24 45-54 55-64 65+
2.1% 4.4% 6.0% 4.4% 5.4% 6.5% 5.2%
Social Grade A B C1 C2 D E
38% enjoy trying different tea flavours
9.2% 7.9% 5.4% 3.4% 3.2% 3.0%
Decision The main target market is 55-64 but the growing popularity of loose tea consumption within the 25-34 category suggest that this soon will be the dominant market. I will now conduct a study of loose tea drinkers based on the two age categories.
Interview & Observation
Personas Aim
Name
The goal is to gain insight into loose tea drinkers in the 25-34 age category and study their rituals and tea processes.
Daisy Rea
Age 26
Status Single
Occupation Bar Manager
Insights Nick’s morning tea ritual is very precise to ensure he remains on time for work whereas Daisy uses tea bags for convenience. At the weekend both participants use loose tea for relaxation and Daisy commonly uses her tea set for social occasions to enhance the experience.
35/36
Name Nick Thompson
Age 32
Status Single
Occupation Salesman
Interview & Observation
Personas Aim
Name
Gain insight into the different role that tea has for the 55-64 age category than the 25-34.
Age
Elizabeth Herd
58
Status Widow
Occupation Retired
Insights The meaning of loose tea for Phil and Elizabeth is much deeper than in the previous study. Phil uses the tea ritual as a form of meditation which is reflected in the style of tea set he owns. Elizabeth follows her childhood ritual of breakfast and afternoon tea and is passionate about knowing the origin of her teas. 37/38
Name Phil Dixon
Age 63
Status Married
Occupation Teacher
Questionnaire Pumphreys Loose Tea Stall Grainger Market Newcastle [30 Participants] Earl Grey Tea House Howick Estate Alnwick [30 Participants] Aim Conduct questionnaires to gain insight into the personal drinking habits of people who buy loose tea for home consumption and enjoy loose tea in public tearooms.
39/40
Insights The majority of participants drank loose tea throughout the day and in particular appreciated it either at the end of the day or at the weekends as a means of relaxation. The results revealed that mainly glass or ceramic infusers are preferred with an average price range of ÂŁ25 and Electronic devices were viewed negatively and were deemed unnecessary.
Infuser Comparison
£3.00
John Lewis Small Tea Infuser - 1 cup - Cup infuser
£9.99
Ringtons Tea Infuser - 1 cup -Automatic drain system
£12.49 Tea Bag Boule à Thé Tea
£19.99
Adagio Teas Petit Glass Teapot - 2 cup - Stainless steel infuser
£22.00 For Life Stump Teapot
£30.00
Whittard Cast Iron Brown Teapot - 2 cup - Can be heated directly
Infuser - 1 cup - Cup Infuser
-2 cup - Good thermal insulation
41/42
Aim Analyse tea infusers at different levels of the loose tea market to define the appropriate cost and features.
Decision
£200
Sage Heston Blumenthal Tea Maker - 6 cup - Adjustable temperature/ steeping times - Motorised basket
In order to make an impact on the loose tea market the tea infuser must be priced below the electrical devices, allowing users to still monitor the brewing process but not lose touch with the ritual of tea making.
£46.49 Nesco White Real Tea
£75.99
Krups Hot Cold Electric Tea Maker - 6 cup - Adjustable temperature - Two piece filter system
£35.00
£35.99
The Ole Theo Tea Infuser Large - 3 cup - Drip mechanism
Maker - 4 cup - Adjustable steeping times - Water Filter
Ascot Floral White Teapot - 2 cup - Bone China - No strainer
Feedback
Reflection
John Elliott Senior Lecturer Design for Industry Northumbria University
It was difficult to decide on a direction as the target market is not interested with electronic tea makers however a balance must still be found that offers users the ability to make the perfect brew.
The ethos of the project is to promote the experience of the tea making process and therefore the best route is to leave the ritual in the control of the user.
43/44
Collaborators Aim
45/46
Consult experts to ensure the outcome is feasible and meets the correct requirements.
Pumphreys Stuart Archer Tea Supplier Aim Discuss optimal brewing methods and the growing market for specialist teas.
Feedback Water has an underrated importance in the quality of a cup of tea and filter water should be considered as an option. Explore ways to incorporate different varieties of brewing methods.
47/48
Ringtons Daniel Smith Tea Buyer and blender Linda Lisser Responsible Sourcing Manager Aim Create a link between the origin of the tea and the end user of the product while also finding the best route to market.
Feedback The product range should be marketed as an experience that adds to the positive health benefits and as well as the natural appeal associated with tea.
49/50
Consumer Products Aim Analyse the current market for electronic tea infusers to establish the values that need to be considered.
Glynn Hauser Senior Design & Innovation Engineer The Morphy Richards Tea Maker has been discontinued in the UK.
Insights Specialist tea drinkers feel that the act of tea making itself adds to the flavour and end result. The automatic system of the tea maker removed them from this process causing them to dismiss the prospect.
Ross Beagrie Senior Brand Manager The Breville Tea Maker has been discontinued in the UK.
Feedback A tea product that is aimed at creating the optimal experience followed by the optimal performance will be a more successful approach.
51/52
Gavin Proctor Director Design Innovation Philips Consumer Lifestyle
n the
ation on behalf of the ing a program of Feedback (Email Discussion) n, application development yle management products pability and knowledge or innovation.
search projects and has rious books and journals. n Asia.
Decision The collaborator feedback is contradictory at times making it difficult to commit to a direction. Gavin’s suggestion of establishing new rituals by designing a new ‘ecosystem’ will create new markets therefore is the most favoured approach.
Testing Aim
53/54
Conduct tests in order to specify how the kit will function and the necessary features to be included.
Decision The tests must analyse the following: -User feedback of existing products -What equipment is needed for different brewing methods -Optimal heat and brewing methods -Optimal infuser properties -Choice of material
Tea Trials Aim
Decision
Define the necessary equipment needed for the different methods of brewing tea.
Combining different features from the above utensils opens the opportunity to create a unique set of tools that will become a further incentive for purchase.
55/56
Masala Chai
Lemon Tea
Moroccan Mint Tea
Heating Methods Aim Compare different methods of heating water to establish what is the most effective and appropriate procedure upon which to base the design of the tea infuser.
Insights The tea candles and spirit burner were too slow and are not sustainable. The kettle and hob are the most readily available to tea drinkers. However, the induction hob is precise for setting temperatures.
This study recorded the time it took for 600ml of water to reach the boil using the heating methods bellow: 100 80
o
C
60 40 20 0
0
2
4
A - Kettle (1.35m) B - Induction hob (3.52m) 57/58
6
8
Time (minutes) C - Gas hob (5.02m) D - Spirit Burner (13.43m)
10
12
14
E - Tea candles (N/A)
A
B
C
D
E
Infusers Aim Test a variety of tea infusers to establish which strains the tea the most effectively.
Insights The test revealed that the finer the mesh, the less tea particles enter the drink but this becomes a problem for cleaning as more tea gets trapped in the mesh. Once the infuser is removed from the tea, trapped liquid is released onto the surface that the infuser is placed on.
59/60
Material Testing Aim
This test evaluates the thermal qualities of different materials by timing the boiling point of cold water and allowing it to rest until it drops to 90 째C
Stainless Steel
Ceramic
Glass
(4.42m-3.21m)
(5.33m-3.30m)
(4.30m-3.30m)
100 90 80 60 40 20 0
0
24
68
10
Decision The best conductor of heat is stainless steel which means metal is the best choice for the base of the kettle. The best insulator is ceramic however the transparent qualities of glass have been proven to make it more desirable meaning a double wall will be needed to insulate the heat.
Tea Party Aim Throw a tea party to gain user insights into the preferences and dislikes when making and drinking tea from different sets.
Facebook was used to publicise the event.
61/62
Insights Look No. 1 was popular as the glass allowed participants to watch the tea brew but No. 3 was also appreciated for its authentic appearance. Feel The majority of participants preferred the weight and textured material of No. 3 and No. 1 was said to seem too fragile. Function Participants found No. 2 to be the most intuitive to use as they were familiar with the way it worked found it simplistic to use.
63/64
Decision The transportation of tea pot from kitchen to drinking space is a key point to consider because the loss of heat, spillages and mess caused by making the different teas at the table were all noted by the participants.
Scenarios Aim
65/66
Create scenarios that define the different tea drinking situations and the necessary features needed for each occasion.
Brewing Process The three directions below depict the brewing process for the kettle, hob and induction heating method.
Tea Pot
Hob Tea Kettle
Direction 1
Direction 2
Insights Using a kettle only allows for heating up to 100 째C which is too high for the majority of teas. Using a ferrous metal for the base of the teakettle will allow for use on a hob and an induction plate.
Decision
Induction Tea Kettle
Direction 3
Designing a tea kettle for an induction heat source meets the specification for direction one and two. This allows the product to be sold as a simplistic set or with the addition of an induction plate opening the possibilities to the broadest market. The following scenarios will be based on this decision.
Scenario 1 - Leisure This scenario is aimed at a daily tea drinking ritual. This set uses the hob or kettle to heat the water which keeps the cost of the set low. The kettle is then transferred to the drinking space for the infusion process.
67/68
Heated on the hob
Water filtration
Infusion process
Taken to drinking space
Enjoyment
Serving tea
Scenario 2 - Occasion This scenario is aimed at social occasions. The set is used to create the perfect infusion at the table using an induction plate to heat the water to the desired temperature, entertaining guests with the performance of the process.
69/70
Water filtration
Heated at the table
Induction plate
Infusion process
Serving tea
Enjoyment
Scenario 3 - Connoisseur This scenario is aimed at tea drinkers who experiment and blend their own teas. The kit is accompanied with an ingredient preparation set offering a variety of teas, grinding and juicing utensils and tools for mixing ingredients.
71/72
Heated on the hob
Water filtration
Brewing ingredients
Blending of ingredients
Serving tea
Enjoyment
Aesthetics Aim
73/74
Outline the look and feel that the infusion kit needs to capture.
Material
Form
Detail
75/76
Engagement
Range
Material The kit must remain true to the natural qualities of the materials suggesting quality through its tactile properties. Form The form must resemble the traditional tea making process while suggesting an innovation in tea preparation. Detail The details must outline the important features and intersections of different materials Engagement The kit must be intuitive to use and encourage user interaction by drawing attention to the functional elements Range It is important to create a design language that every part of the set must follow in order to produce a harmonious range. Identity The different features must reflect the brands identity and capture the essence of the experience.
Identity
Ideation Aim
77/78
Produce initial concepts and contact collaborators/ manufacturers to verify that the chosen directions are correct for the development phase.
Kit Breakdown The sketches below outlines the different aspects that need to feature in the kit and reflect the scenarios explored previously. Leisure - Basic Features
Water filter / Dosage utensil Occasion
Tea kettle
Cups Full set
Induction plate Connoisseur
Pestle & Mortar / Juicer Tea samples Blending flask
Un-boxing and storage of the full set
Functionality Decision The key feature of the kit is the tea kettle so the starting point was to outline how it will function and then to specify the necessary features concluding with its aesthetics.
79/80
Deconstruction and analysis of a glass kettle. Feedback After a discussion with Glynn Hauser Senior Design & Innovation Engineer at Morphy Richards it was outlined that the silicone seal such as on the glass kettle is the best option. This led to the sketch (right) of the proposed seal.
Design Process
1
Sketch Development
81/82
2
CAD Dimensioning
3
Modelling Prototyping
Tea Kettle Concept 1
Tea Kettle Concept 2
83/84
Tea Kettle Concept 3
1
Decision -The handle will be placed on the side of kettle to enable easy access for the infuser. -The handle will not be attached to the base as this will transfer heat. -The taller shape of 2 and 3 mean the spout can be placed further away from the water line.
2
Feedback Duncan Wilson Studio Director Barber Osgerby I still 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.
85/86
3
Manufacture Wearside Glass Sculptures Feedback The clear body of the tea kettle will be created out of blow glass using a glass lathe. The lead time is three weeks.
Muddy Fingers Pottery Feedback The cups will be hand crafted out of clay because it is not possible to achieve the desired results using slip casting in the time required. The lead-time is one month and for any additional touches an extra week must be added.
Development Decision The tea kettle development addresses Duncan Wilson’s feedback exploring the interaction between the inner vessel and the exterior wall with the aim of making this aspect a key feature.
87/88
Reflection A lacquer was applied to the grey foam mold to produce a finer finish but this came off during the vacuum forming process and it had to be scraped off leaving a poor finish. In future solid foam should be used.
Decision The intersection between the inner and outer walls is a good feature but this form does not reflect the ethos of this project. The next step will be to use softer and more organic features.
Development 2
89/90
Development 3
Development 4
91/92
Decision The body of development 4 is well proportioned and features a combination of organic and sharp lines. The handle and spout still need to be refined but with the basic form in place so the other features of the kit can begin.
Brand Development How to sell the experience
Chai
93/94
Feedback Ringtons suggested that the brand should be linked with the tea’s origin promoting the natural qualities that are associated with loose tea and aimed at specialist tea drinkers.
Chai chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai Chai connoisseur Chai Chai connoisseur Chai chai connoisseur connoisseur
Chai
Chai Chai Chai Chai Chai Chai Chai
Chai Chai connoisseur
Chai Decision
Connoisseur appeals to specialist tea drinkers but it may also put off casual tea drinkers therefore it will be excluded. The font and graphic capture the natural aesthetic and relate the brand to the origin creating an authentic organic appeal.
What Next The final section concludes the study, defining the next steps that the project will take.
95/96
Key Focus Points Un-boxing Experience The experience of unloading the different features form the storage box must be special. The layout of features must be considered for re-boxing and display purposes.
Design Language The different aspects of the kit must represent a single identity set by the tea kettle. This will be achieved through material, form and detailing.
Manufacture Ensuring that all aspects of the kit are finished at the correct times to ensure the final outcome is finished to a high quality standard.
Presentation Material Capturing the essence of the project and presenting it in a way that is easily understandable and sells the experience.
7th April
31th March
24th March
Plan Mon
Tues
Wed
Refinement Brand Image/ design language (set combinations)
Filter connections/ form (sketching/ models
Kettle handle/ spout (sketching/ models)
Infuser specification (sketch/ CAD)
Finalise glass components
CAD infuser
Send design to glass manufacturer Cup ideation / testing(sketch/ models)
Induction specification/form (product analysis)
Induction specification/form (Sketching/ models)
Presentation box design / layout
Cup finalise design (clarify design)
CAD cup ready to send
Source tea samples (storage tins)
Send cup design to Muddy Fingers
Wooden features (material choice/ sketching)
Filtration (workshop manufacture)
Pestle & Mortar/ Tea Mixer (sketching / models)
Easter holiday
Finalise designs
Back to Newcastle
Buy Materials
Thur
Manufacture Kettle body (workshop manufacture)
Kettle body (spray booth)
Fri
14th April
Workshop Closed Break
97/98
Wood manufacture (Pestle & Mortar ) Journey Booklet
Sat
Break
Sun CAD infuser (ready to send to manufacturer
Reflection The plan below defines the schedule I need to follow in order to finish in time. In hindsight I would have made a more thorough plan earlier in the project to give more time for the different aspects.
21th April
Mon Spoon/ dosage (sketching / derrick)
Tues
Wed
Thur
Filter man- Induction ufacture manufacture
Induction manufacture
Presentation box / Tea mixer (Manufacture )
Photoshoot
Visuals / Branding
28th April
Presentation Presentation box / Tea mixer (Manufacture )
Final touches / Assembly
15th May
5th May
Outcome Visuals / Branding
Safety Bracket
Printing
Deadline 15th
Fri
Sat
Sun Organise final workshop iterations
Closing Statement Taste and experience complement each other. In order for Chai to be seen as a desirable product range it must excel at promoting the experience more than the beverage itself, as this will encourage people to adopt the mindset that the ritual has a deeper meaning. The features that set Chai apart from competitors must me made clear in the campaign and the experience must guide users through the journey from origin to output, building a sense of appreciation that is engrained into their routine.
99/100