老岩泥材質茶器具品飲效果提升策略研究： 以 T 公司為例

Abstract

長久以來，消費者未滿足的需求痛點是買了茶後，無法自己泡出一杯跟賣茶老闆泡的好茶，買了把壺也不知道泡哪種茶好？ “泡茶是將要泡的茶放入一容器（茶具），注入適當溫度的水，浸泡適當的時間後的結果”。經將近 40年的觀察與探討，總結出茶葉、器具、沖泡溫度、浸泡時間及水質五個因素的相互關係：我們稱為「品茗五要訣」。商家沒有清楚的註明這五個要訣，消費者因為不清楚這「品茗五要訣」， 更不知道要如何搭配運用這五要訣，這要能泡出一杯好茶湯當然有困難。 本研究以 T 公司老岩泥材質茶器具為例，藉由產品研發、文件蒐集、科學實驗、專業品茶師測評及消費者訪談，改善茶器具的陶瓷原料配方與燒製的方式， 製造出能改善品飲效果的茶器具，進而建構一套讓消費者泡好茶的系統以及概念 的推廣來提供商家參考使用，消費者也能運用此系統喝到一杯好茶。

For a long time, the pain point of consumers' unmet needs is that after buying tea, they can't brew a cup of good tea with the tea seller, and they don't know which kind of tea to brew after buying a pot？ 'Tea brewing is the result of putting the tea to be brewed into a container (tea set), pouring water at the appropriate temperature, and steeping it for an appropriate time.' After nearly 40 years of observation and discussion, the relationship between five factors of tea, utensils, brewing temperature, soaking time and water quality has been summed up by the researcher: the researcher call it the 'Five Tips for Tea Taste'. Merchants do not indicate these five tips clearly. Because the consumers do not know the 'five tips for tea tasting', let alone how to combine and use these five tips, it is of course difficult to make a good cup of tea soup. This research takes the old rock mud teaware of T Company as an example. Through the product research and development, document collection, scientific experiments, evaluation by professional tea tasters and consumer interviews, to improve the ceramic raw material formula and calcination method, to create a tea set that can improve the drinking effect, and then build a set of systems for consumers to make a good tea and the promotion of the concept are constructed. To provide the business reference and use of the comsumer, consumers can use this system to drink a cup of good tea also.