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ORIGINAL RESEARCH article

Front. Psychol.
Sec. Perception Science
Volume 15 - 2024 | doi: 10.3389/fpsyg.2024.1427665

Is the Tea or Teacup Good? The Effect of Visual and Haptic Sensory Processing of Teacups on the Perception of Tea Flavor

Provisionally accepted
Su-Chiu Yang Su-Chiu Yang *Li-Chieh Hsu Li-Chieh Hsu
  • Sanming University, Sanming, China

The final, formatted version of the article will be published soon.

    Prior research on the relationship between the taste, aroma and drinking utensils of beverages tends to focus on topics such as alcohol, sparkling beverages, juice, coffee, and hot chocolate.There is limited research focused on the interdependence between the perception of teacups and the tea taste. The literature has not yet found any research covering the impact of visual shape and the tactile sensation of teacups on the perception of tea flavor. Therefore, this study proposed six hypotheses related to the teacup shape and texture, teacup preference and taste and smell of tea. This study involved experimental design and questionnaire data collection, using a convenience sampling method to recruit 102 participants voluntarily. The research results are: (1) Age and gender have an impact on the taste and aroma perception of tea; (2) The width, height, rim thickness and smoothness of the teacup surface do have an impact on the perception of taste and fragrance of tea. (3) The preference of teacup played an intermediary effect between tea taste and the shape and texture of teacup.

    Keywords: Tea culture, visual, tactile, tea perception, intermediary effect

    Received: 04 May 2024; Accepted: 09 Jul 2024.

    Copyright: © 2024 Yang and Hsu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Su-Chiu Yang, Sanming University, Sanming, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.