Yung San Pan

Capstone Spring 2018 Sandra Pan

DESIGN PROCESS inspiration functional elements form design ritual process storyboard midterm review

INTRODUCTION yuzen pitch

DESIGN CRITERIA gongfu tea set+changes

RESEARCH tea market survey + analysis user survey

KODA how to use koda in context

PRODUCTION PROCESS texture tiles gradient swatches manufacturing process

FINAL DESIGN technical drawings network diagram life cycle triple bottom line cost analysis future iterations

intro.

how did it all start?

intro.

past work yuzen.

Drawing upon Japanese aesthetic and philosophical ideals, Yuzen is a tea set that uses batch production to emulate traditional ceremonies and evoke enjoyment of tea without requiring esoteric knowledge.

initial proposal.

I would like to investigate tea consumption and its longterm sustainability as a cultural behavior.

I will be designing a tea strainer or steeper for individuals who prefer canned and bagged teas of loose-leaf teas in order to increase efficiency and ease of use and reduce waste.

It will redefine habits and attitudes towards disposable consumerism by offering sustainable alternatives for drinking tea.

intro.

pitch.

Tea is on the rise as part of the current health and wellness trend.

However, traditional etiquette and cultural values associated with tea remain mystifying and removed from its present day practice in the US. In order to enhance the experience of tea beyond its health benefits, designing a compact tea set and procedure that informs, cultivates appreciation, and promotes companionship in use will create modern day respite through ritual as a response to the socio-cultural demands of the 21st century.

research.

so what is tea?

coffee?

Coffee contains key nutrients such as potassium, manganese, magnesium, and niacin, and may possibly lower risk of type 2 diabetes.

However, coffee is more acidic than tea and may be hard on the stomach. Furthermore, the caffeine in coffee is easily absorbed and thus gives an instant jolt of energy, but tea has less caffeine and allows for a sustained energy boost due to the amino acid L-theanine. Caffeine in tea often results in an alert but relaxed state for the drinker.

research.

...or tea?

Tea is the most consumed beverage in the world after water, with numerous countries having rich and longstanding tea cultures, as well as unique tea brewing procedures and flavor profiles.

The numerous types of teas, from standard camellia sinensis teas to herbal teas, allow for not only a large variety of flavors and methods of drinking, but also a wide range of health benefits.

Green tea, for example, is rich in antioxidants such as catechins and flavonoids and contains small amounts of fluoride that promote mouth health.

white tea.

yellow tea.

green tea.

oolong tea.

Varieties: China Silver Needle White Peony

Varieties: China Junshan Yinzhen Huoshan Huangya Korea Hwangcha

Varieties China Gunpowder Huangshan Maofeng Longjing Bi Lo Chun Chun Mee Japan Gyokuro Sencha Bancha Matcha Houjicha Genmaicha Kukicha Korea Ujeon Sejak

Varieties: China Da Hong Pao Shui Jin Gui Tie Lo Han Bai Ji Guan Rou Gui Shui Xian Tie Guan Yin Huang Jin Gui Dongfang Meiren Gao Shan Jin Xuan

research.

black tea.

fermented tea.

herbal tea.

other.

Varieties: China Congou Lapsang Souchong Keemun Dianhong Yingdehong Taiwan Sun Moon Lake India Assam Darjeeling Kangra Nilgiri Korea Jaeksol Sri Lanka Ceylon Turkey Rize

Varieties: China Pu-erh Fu Zhuan Liu Bao Liu An Lu Bian Qin Zhuan Tibet Tibeti Korea Tteokcha Dongcha

Varieties: Chamomile Chrysanthemum Echinacea Barley Rooibos Turmeric Hibiscus Goji Ayurvedic Yerba Mate

Floral Varieties: Jasmine Osmanthus Rose Chrysanthemum Lotus Mint Pandan Herb Varieties: Citrus/Bergamot (Earl Grey) Spice (Kahwah, Masala) Smoked: Lapsang Souchong Blends: Breakfast Afternoon Russian Caravan

chinese gong fu tea.

tools kettle, teapot, gaiwan, strainer, fairness pitcher, tea cup, aroma cup, tea holder, chaze, tea scoop, tea pick, tea tongs, brush, timer, tea tray, tea towel, tea canister, water basin procedure (10-15 min) preparation 1. warming the pot and heating the cups 2. appreciating the tea 3. filling the teapot with tea 4. rinsing the tea 5. cleaning of debris 6. pouring of first brew 7. second infusion 8. serving of guests appreciation of aroma 1. tea is poured into aroma cups 2. drinking cup is placed upside down over aroma cup 3. the two cups are inverted 4. aroma cup is lifted and guest can enjoy the scent 5. tea is ready to drink from tea cup

research.

brief history Tea began in China as a medicinal drink, but has since developed into a leisure activity meant for appreciating tea and enjoying good company.

japanese tea ceremony.

tools depending on type of ceremony: tea bowl, tea whisk, tea scoop, tea caddy, tea cloth, water kettles, water ladle, portable brazier, fire bowl, kettle-lit, waste water bowl, cold water container procedure (30 min-4 hours) seasonality, school, and venue may all impact procedure general procedure for formal chaji (host and five guests): 1. guests are served kombu tea, barley tea, or sakurayu 2. hearth is lit 3. guests are served a kaiseiki meal with sake and sweets 4. host cleans and arranges tea utensils in presence of guests 5. koicha (highest quality matcha) is passed from host to guests in a ritualistic exchange 6. rekindling of fire, gathering shifts from formal to casual 7. smoking set and confections are brought in 8. usucha (thin matcha) is served 9. guests and host may now engage in casual conversation

research.

brief history The Japanese tea ceremony is one of the three classical Japanese arts of refinement. Tea was originally brought to Japan from China by Buddhist monks to be used in religious rituals, but developed into a status symbol for the warrior class, and later into the modern ceremony.

british afternoon tea.

tools porcelain tea bowls, cups and saucers, teapot, water kettle, teaspoons, tea strainer procedure typical semi-formal British ritual: 1. kettle is brought to a boil 2. boiling water is swirled around teapot to warm it, then poured out 3. loose leaf tea (usually black) or tea bag placed in teapot 4. boiling water is poured over tea in pot and brewed 2-5 minutes; a tea cosy may be used to keep tea warm 5. tea strainer is used when pouring tea into cups, or tea bags are removed when desired strength is attained 6. white sugar, then milk, may be added by guest 7. pot should have enough tea to not be empty after serving all guests 8. tea is enjoyed with delicate savories or sweets that are triangle segments or fingers

research.

brief history The British afternoon tea was originally for the more privileged social classes and enjoyed as a light meal typically between 3:30 and 5pm. Eventually, tea became ubiquitous and was observed by both upper and middle class for health reasons and to show off wealth.

indian masala chai.

The ubiquitous tea stalls are part of the urban landscape and cultural institution. Taste for tea originally developed under British influence. tools ubiquitous tea stalls: kettle for water, stainless steel pot, strainer, terracotta or glass cups procedure Some variations boil tea in only milk 1. tea leaves are boiled with spices and sugar in water 2. milk is added and mixture is brought to a boil again 3. tea is strained and then poured into cups

research.

brief history The practice of ayurveda resulted in the tradition of herbal teas. Traditional Indian kitchens have long utilized medicinal benefits of plants and spices such as holy basil, cardamom, pepper, liquorice, and mint to cure minor maladies. Chai is sweet and milky to disguise stronger bitter flavors, and cardamom and ginger add pleasing flavors and aroma.

maghrebi mint tea.

tools teapot, stainless steel pot, cup procedure complex method: 1. first infusion “spirit of the tea”: tea and a small quantity of boiling water is left to infuse for 20-30 seconds; liquid is poured out (do not swirl) and kept to the side 2. “cleaning”: a small quantity of boiling water is added then swirled and poured out after a minute to lessen bitterness 3. mint and sugar are added; boiling water and spirit are also poured back in 4. pot is placed on medium-low/medium heat and left to boil; remove from heat once liquids are bubbly and foamy 5. mixing of tea is done 4-5 times: tea is poured into glass then back into pot 6. long, curved spout of teapot allows for accurate pouring from a height to aerate the tea 7. tea is served with a sprig of mint and meals, dried fruits, nuts, or sweets

research.

context The Maghrebi mint tea, also known as Moroccan, Touareg, and Sahrawi mint tea, is a green tea prepared with spearmint leaves and sugar. It was traditional to the Greater Maghreb region but has since spread throughout North Africa, Sahel, France, and the Arab world.

south american mate.

tools mate gourd, bombilla, kettle procedure 1. fill mate gourd with yerba tea 1/2 to 3/4 full 2. tilt and shake gourd until the yerba mate is angled on one side, with the leaves reaching almost the opening and the fine powder tea as far away from the bottom of the gourd as possible (ensures a smoother mate) 3. add just enough cold water in open area to moisten and awaken tea (to protect flavor and health benefits), leave until all water has been absorbed 4. insert bombilla with filter end in to the deepest part of the gourd, may also use to pack yerba mate a bit more 5. add hot, not boiling, water 6. pass around and drink, can be refilled with hot water 15-20 times (or as long as it takes to reach “lavado�, when bubbles to no longer form and nutrients are gone) Cebador always drinks first, maybe second or third, mate to ensure the beverage is smooth; the mate is then passed counterclockwise and each individual drinks all the mate before refilling and passing on to the next person

research.

context Mate is the national drink of Argentina, Paraguay, and Uruguay. It is a symbol of hospitality, as a sense of connection is formed when the mate is passed around from the cebador to close friends or family.

russian zavarka.

tools samovar, teapot (often a set with the samovar), teacups and saucers, spoon and container for sweetener, serving tray procedure 1. prepare zipyatok (hot water) by boiling it in samovar 2. rinse teapot with boiling water 3. add tea while teapot is hot and steam for 5-10 sec 4. add zipyatok and jam (sweetener) 5. place teapot on samovar and steep for at least 15 minutes to make concentrate 6. serve by adding equal parts zipyatok and zavarka to teacup, or by preference 7. add sweetener and milk to taste An endless pot of tea can be created by adding more water and jam to teapot with at least half the concentrate

research.

context Zavarka is essentially a strong tea-based concentrate, likely a product of the 1917 Russian Civil War when the Red army took over several large teahouses. Workers soon discovered that it was more economical to brew a large pot of concentrate, then have the individual dilute it according to preference. The samovar traditionally used to brew the tea is the centerpiece of the Russian table, and is often a precious heirloom.

Ito-en | Genmaicha | 2.5g/1tsp

Twinings | Earl Grey | 2.0g/1tsp

Yogi Tea | Chai Black | 2.3g/1tsp

Twinings | English Breakfast | 2.6g/1tsp

Iyemon Cha | Matcha Sencha Blend | 2.1g/1tsp

PG Tips | Black Tea | 3.0g/1.25tsp

Tazo Tea | Passion (Tisane) | 2.7g/1tsp

Harrods | Earl Grey | 2.5g/1.125tsp

Harney & Sons | Chamomile | 0.6g/1.25tsp

Trader Joe’s | Irish Breakfast | 2.2g/1tsp

Though originally an accidental finding due to soaking of sample tea in silk packaging, tea bags were invented

by Thomas Sullivan, a New York tea importer, in 1908 Tea bags were first made in gauze, and now paper fiber (blends of wood and vegetable fibers such as abaca hemp) sealed with corn starch or thermoplastics such as PVC and polypropylene, nylon, bioplastics like PLA, and occasionally silk. Tea bags often have biodegradability issues and can cause health concerns due to carcinogenics Tetrahedral tea bags allow more room for expansion of tea leaves, but tea bags often use tea fannings (lower quality) and are often just used for builder’s tea average amount of tea (8oz water): 1tsp (2-2.5g) average recommended steep time: 2-5 minutes average size: fannings and dusts

research.

tea bags.

2017-18 third wave tea.

The third wave of tea is characterized by the tea market taking inspiration from the coffee industry, as well as a rise of high end teahouses focused on unique tastes or procedures. There is also a transition from retail tea to tea as a comprehensive experience, space, and lifestyle choice. examples: Japan: Tokyo Saryo Australia: Rabbit Hole

Yu Lu :

Henrietta Lovell

Owner of Rare Tea Company Generation X and Y are no longer continuing to trust the one-use tea bag packaging for convenience: bleach, glue, soluble chemicals leach into tea; extreme plastic waste Teapots have been around for millennia, tea bag has had its day

Jordan G. Hardin

Food and Beverage Director at Alfred Tea Room, Editor in Chief at World of Tea Consumers no longer want the retail model of selling tea (large chains are closing or not doing well) Consumers want the tea experience: tea as a space and environment Lifestyle is the future

Denis Shumakov

Co-Founder of Tea School Studio, Chairman at Tea Masters Cup Food & Beverage Director for Alfred Tea Room, Editor in Chief at World of Tea Transition from abstract curative nature of tea to being able to inform consumers about exact and verified effects of tea

research.

VP of China Chamber of Commerce of Foodstuffs and Native Produce (CFNA) Foresees increase in export of tea from China Trends: increased recognition of health benefits backed by health studies and creative tea products, tea industry portraying tea as everyday drink, increase in tea events (exhibitions and festivals) worldwide

29B teahouse.

Philosophy: Based on visits from around the world, creating a neutral tone to bridge the gap between the traditional and the modern, while still borrowing from Asia Materials: Tempered glass and high-fire porcelain are good for cups and pitchers; cast iron kettles and induction plates allow for quick heating and stable heat retainment Ratios: Drawing from a Gong fu style of brewing, generally using about 5g of tea to 5-6oz of water, with 30 sec to 1 min steep times Tips and Tricks: Water temperature lowers about 10C with each vessel change and is an intuitive way to judge ranges of temperature 1st steep: lower (correct) temperature removes carbohydrates and amino acids, bringing out the flavor of the delicate leaves with a smoother and milder taste 2nd steep: increased temperature draws out tannins (bitterness) and flavors of parts such as twigs, or use the same temperature as first steep with longer steeping time It is better to use hotter rather than cooler temperature

research.

Stefen Ramirez, Shin Won Yoon

tea drunk teahouse.

Philosophy: Reviving a completely traditional tea experience in NYC Materials: Porcelain, tin, and titanium are the best for storing teas, as they don’t interact with and affect the taste of tea over time Fine white porcelain is better for green and yellow teas, while colored porcelain is better for the feminine black teas, black bowls accentuate matcha Cup Form: Narrow and taller cups concentrate aroma (good for oolong), open and flared cups brighten and lessen weight of aroma for heavier teas (black tea), thin rims allow for better tasting of tea body History: Tea was first enjoyed in a powdered form, then full leaf Song dynasty was the height of porcelain and tea The gaiwan was the first method of brewing, and borrows its form from tableware with the same name Teapots were developed later and are less flexible because they are too specialized to cater to every type of tea

research.

Shunan Teng

brewing specifications.

Japanese cooling rule of thumb: Water temperature drops about 10C for every pour and vessel switch; Green tea process: 100C boiling water> 90C Kyusu teapot> 80C Yuzamashi> 70C Kyusu teapot with tea leaves

baron’s tea

art of tea

online bloggers

the spruce

harney & sons

ito-en

white tea

80C 175F

65-70C 150-155F

77-85C 170F-185F

71C 160F

80C 175F

80-85C 176-185F

yellow tea

82C 180F

green tea

77-82C 170-180F

74-80C 165-175F

63-85C 145F-185F

66-82C 150-180F

80C 175F

70-85C 158-176F

oolong tea

93C 200F

80-85C 175-185F

85-90C 185-195F

88-93C 190-200F

82-100C 180-212F

85-95C 185-203F

black tea

100C 212F

99C 210F

97C 206F

93-100C 200-212F

100C 212F

95C 203F

fermented

96C 205F

85-90C 185-195F

96-100C 205-212F

herbal tea

100C 212F

99C 210F

100C 212F

100C 212F

100C 212F

100C 212F

research.

white

green

oolong

black

fermented

herbal

1 MIN

1 MIN

2 MIN

3 MIN

1 MIN

3 MIN

67-85 C 153-167F

75-85C 167-185F

85-90C 185-194F

95-100C 203-212F

95-100C 203-212F

95-100C 203-212F

smart kettles Breville Tea Kettle Smarter iKettle 2.0 smart kettles are convenient and efficient, but completely remove the ritual element of tea and are fairly expensive

science meets tech Cafe Balao Coffee Maker Gina Coffee and Tea Maker

tea gadgets Imbue Tea To-Go Infuser Teavana Tea Maker Ommo Tea Infusers

research.

standard tea Peel Cup Hasami Porcelain Tea Set simplicity is key, though these designs also remove the ritual aspect of tea

unique tea sets

conceptual design

T Time Tea Set Stone Chinese Tea Set

Lid Container Lid Vase Aldo Bakker Porcelain Tableware

sets like the ones pictured above are modern twists on the traditional ritual, and makes the user think about tea in a different form

challenges perception of form, function, and interaction

market survey and analysis.

60.7%

do you drink tea?

32.1% 7.1%

yes!

why drink tea?

sometimes.

no...

material preference?

77.8

taste

51.9% stoneware

74.1

relaxation

culture

do you serve your guests tea?

37%

55.6

health

51.9

glass

88.9% porcelain

7.4% 3.1% metal

wood

40.7%

29.6%

29.6%

yes.

no.

I want to.

common places to drink tea:

1. home

2. cafes

33.3%

1. black

4. oolong

5. chai

3. green research.

44.4%

only use tea bags convenience + availability

2. herbal

6. blends, flavored

use both

concern 1: tea to water ratio 18.5%

3. restaurants

use only tea leaves quality + sophistication

concern 2: steps are too complicated concern 3: steeping time concern 4: steeping for too long, bitter taste

4. on-the-go

30 min

avg. drinking time

concern 5: cleaning strainer demographic: ages 20-35 + beginning to furnish own homes + urban environment

5. offices

user survey.

criteria

how can gong fu tea be used as a guideline?

kettle

the gong fu tea set what can be simplified or reduced? what should be part of koda?

teapot

gaiwan

boils water for cleaning and heating of vessels, tea

made from yixing clay, best used for stronger teas like black and oolong

consisting of a lid, bowl, and saucer, often used to steep lighter teas like green and white

can be removed,

can be adapted,

necessary,

every household has a kettle (electric, stovetop), does not need to be part of the design

teapots are difficult to clean and fit into a stack

function should be combined with teapots, gaiwan has greater transparency and visibility

strainer

pitcher

tea cup

aroma cup

tea holder

called a fairness pitcher; used for serving tea to guests and prevents over-steeping

comes in many shapes and forms, a tasting cup

necessary,

can be adapted,

necessary,

can be removed,

can be removed,

strainer is crucial especially for loose leaf teas; consider perforated stainless steel for easier cleaning and finer holes than mesh

an extra pitcher increases the size of the set, but the function and shape should be considered

main point of contact for user, consider finding size balance between traditional cups (2-3oz) and large teacups/mugs (6-12oz)

while this enhances the appreciation of tea, it adds too many pieces and is too nuanced

the function of the tea holder can be incorporated into other components

tall, narrow cup used to enjoy the aroma of tea, tea is transferred from this into tasting cup

used to hold and examine tea leaves before steeping, also releases tea aroma

criteria

placed on fairness pitcher to strain tea from steeping vessels

chaze

tea scoop

tea tongs

brush

timer

spoon used to measure the amount of tea

a small scoop used to move tea leaves from vessel to vessel

used to pick up hot tea cups and stray tea leaves

used to gently clean yixing teapots

timing is important to prevent oversteeping of tea

necessary,

can be adapted,

can be removed,

can be removed,

necessary,

the set should have a component that serves the purpose of measuring and scooping

the function of the tea scoop can possibly be combined with the chaze

while important for cleaning in a tradition setting, is not necessary in a simplified set

primarily used to prevent staining of yixing teapot, thus not necessary unless yixing clay is used

one of the primary concerns during user survey was difficulty determining steeping time

scale

tea tray

tea towel

tea canister

water basin

holds all the tea vessels and tools, collects waste water with a drain

used to clean water or tea stains from vessels

used to store tea, can be metal, glass, porcelain, and clay, but must be airtight

large bowl for cleaning cups, and later waste water or unfinished tea

can be adapted,

necessary,

can be removed,

can be adapted,

can be removed,

possibly incorporate an analogue scale with the chaze function

the ritual must exist in a defined space: the tea tray is used as the boundary marker

gongfu tea requires a constant wetting of all the vessels, thus needing a tea towel, but is overly complicated for new tea drinkers

tea canisters aren’t usually a part of the main gongfu tea set, function could be considered

koda will not be requiring cleaning of tea cups and tools during the ritual

criteria

another method of measuring tea, can be used with a tea holder and scoop

the design process. process

what can be a set?

Lauren Davies | Alchemist’s Dressing Table Studio Formafantasma | Still Collection Each object in the set is unique on itself, but comes together to complete a full function, catching interest in form and utility at every level

relationships of form and material Hunting & Narud | Apex Tables Studio Formafantasma | De Natura Fossilium Consider how the contrast of materials and geometry enhance the experience of an object

movement + flow Armen Agop | Sufic Surface Texture Gumdesign | Strati Temporali Subtle gestures and textures as visual guides

process

clean stacking technical structures Pieter Van den Dorpe | Cubano Renault Trezor Hood Detail Bianca Chang | Paper Sculpture Use of calculated sculptural elements as structure and science

interaction + transformation Erik Bele | Primitive Kitchen Tools Pierre Brichet | Corbeilles How can simple materials and shapes be used to challenge physical interface?

Tang Pin Tea Set Kaksikko | Piippu Takeshi Omura | Pour-Over Coffee Pot Stacking allows for a simple and concise formal language

form inspiration.

functional elements : temperature

every tea has an optimal water temperature for steeping, but it is often confusing and unintuitive for casual tea drinkers: can a temperature control be built into the set?

6 oz

9 oz

Cooling Test 1: How long does it take for water to cool? (1/4� ceramic)

10 oz

12 oz

The University of Georgia: Cooling a Cup of Water Study 6 oz 9 oz 10 oz 12 oz average

Ideation: Using stacked forms to consider the effect on water flow, time, and ultimately temperature

process

Cooling Test 2: Testing how to achieve the four temperature ranges using funnel-like heat sinks

No Heat Sink Target temperature: 95-100C Actual temperature: 96C

1 Heat Sink Target temperature: 85-90C Actual temperature: 88C

2 Heat Sinks Target temperature: 75-85C Actual temperature: 79C

3 Heat Sinks Target temperature: 67-75C Actual temperature: 71C

functional elements : amount and time

addressing user concerns of measurements for tea to water ratio and steeping time

Ideation (measurement): As tea leaves often are different shapes and sizes, considering analog scales or balances using a see-saw motion

process

Ideation (timer): Should the timer be visual, auditory, dynamic, or subtle?

Secondary Ideation: Simplifying the number of components Forgoing measurement by weight and auditory cue for timer; combining the function of both into a single form

Timer Test: If water drips once every second, 0.5 tbsp = 1 minute, 1 tbsp = 2 minutes, 3 tbsp = 3 minutes What hole sizes with these volumes would drip at the right rate?

Hole diameters: 6mm, 5mm, 4mm, 3mm, 2mm, 1mm, .75mm, .5mm, .25mm, .1mm Verdict: 1mm is the closest to 1 drop/second

form design

how do the components of koda flow as a comprehensive language?

Initial Ideation: Sketches and abstract models

process

Cup Ideation and User Testing: What forms are most comfortable for users?

The tea cup is the primary point of contact for users and must be able to handle hot tea 1. ridges or raised points define interaction, direct attention, and allow for insulation 2. slightly flared cups are better than narrow openings: doesn’t get in the way of the nose 3. round, flat shapes are comfortable for cradling in hands but can get hot; organic and handmade look 4. straight tapers, though easy to stack, are slippery and boring

process

ritual process

how does storage and component organization of the set define user interaction?

process

storyboard

scenario: how does the set exist as a social experience?

midterm critique feedback and notes

Too many pieces are burdensome: it is better to have a single piece that can handle both temperature and time

What if it clicks like a timer?

Look into shape and forms of heat sinks: entertain the possibility of combining different materials to increase efficiency The storage/fit/modularity of the components is important: consider packaging as part of ritual and serving, a.k.a a tray that is made from the packaging box lid

Lily Jessica

A different approach would be to work in reverse: have the form dictate location if necessary, i.e. compactness=portable

Sam

Two ways to look at things: 1. traditional/classic; ritual must take time and you can expect people to invest in it, this is a more serious approach with all elements perfect for tea brewing 2. playful and changing up of elements; a. different materials b. rube goldberg totem pole to insert and remove parts c. color gradient as indicator Maybe koda is a system of group building: a social event, a monthly subscription with book or games to guide behavior

Freshman Wenny Ricky

Story is crucial to concept of ritual: because tradition is difficult to work with, the set should change the traditional story and be more fun or explore different ways of brewing; element of surprise in opening the set is important Tea temperature and technical details are good for teahouses, but in the home, experience and play is of higher import Set can be 1. a gift for someone (can’t be too beautiful or delicate) 2. host can invite people to come take a part in

To make koda less serious, play with instruction manual and make a comic/storyboard instead of a list that teaches Like a game, there is a learning curve, but the more you use koda, the more the ritual becomes ingrained Cooling mechanism: depending on tea type, heat sink can turn like an egg timer Possibly utilize “game-like” aspect to make it more educational Determine a design language and system that not only makes tea in the correct way, but all users can walk away with more knowledge: framing is crucial, emphasize juxtaposition of designed object (fine and sophisticated) with element of learning (educational tool that is more playful) “If we must drink tea, we must make it to the best of our ability and be able to learn along the way” Break down tradition and nervous first step of learning, and make it approachable Texture/gradient could be complicated to resolve, so figure out ritual first then return to nuanced details

process

Carla

how is it made?

production

1. smooth

2. canvas texture

3. sponge swirls

4. light brush strokes

5. rough sponge strokes

6. slip build-up

7. straight grooves

8. wavy grooves

9. bristle marks

10. indentations

texture tiles. unglazed stoneware (left) + clear gloss glaze (right)

Natural Marigold Yellow (M6407) 0.5% Avocado (M6280) 1%, 2%, 3% Best Black (M6600) 0.5%, 1%, 2%, 3% Spice Brown (M6111) 0.5% Victoria Green (M6263) 0.5%, 1%, 1.5%

Laguna Frost White Porcelain (NS-131) with Mason Stains

gradient swatches.

production

Sage Grey (M6500) 1%, 2%, 3%

2

1 D

C

Computer Model adjusted from design model for easier casting

EBURR AND REAK SHARP DGES

DO NOT SCALE DRAWING

3D Printing models are printed in PLA (Makerbot, Ultimaker)

B

REVISION

TITLE:

DWG NO.

3D Print Cup Wide

A4

SCALE:1:2

SHEET 1 OF 1

2

1

A

Mold-Making models are then made into 1, 2, or 3 part plaster molds depending on complexity

Mixing Slip since the pieces need to have a gradient, the porcelain slip needs to be pigmented with mason stains

Slip-Casting colored porcelain slip is cast into corresponding molds

Fine-Tuning while clay is leather-hard, details are added in and pieces are cleaned up

Bisque Fire after initial casts become bone-dry, they are fired for the first time at cone 06

manufacturing process.

production

Glaze Fire sanded and glazed bisqueware are glaze fired at cone 6, resulting in the final product

so what exactly is koda?

design

1 2 3 4

5 6

7 8 9 10 11

MATERIAL

QUANTITY

1

SET LID

WOOD

1

2

TIMER BASE

GLASS

1

3

TEA SCOOP/TIMER TOP

GLASS

1

ITEM NO.

TITLE

4

TEA CUP

PORCELAIN

4

5

STRAINER

PORCELAIN

1

6

TEA PITCHER

PORCELAIN

1

7

HEAT SINK 1

PORCELAIN

1

8

HEAT SINK 2

PORCELAIN

1

9

HEAT SINK 3

PORCELAIN

1

10

TEA PITCHER LID

PORCELAIN

1

11

SET BASE

WOOD

1

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIAL: PORCELAIN, WOOD, GLASS

TITLE:

TEA SET ASSEMBLY A4 SCALE:1:3 DWG BY: YUNG SAN PAN

SHEET 1 OF 12

19.05 6.35

100

12.70 3.81

TOP

SIDE

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIAL: WHITE OAK FINISH: BEESWAX TITLE:

SET LID A4

ITEM NO. 1

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 2 OF 12

design

BOTTOM

71.84

10.92 TOP

2 33.42

WALL THICKNESS OF 2MM

R1

FRONT

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIAL: BOROSILICATE GLASS

TITLE:

TIMER BASE BOTTOM

A4

ITEM NO. 2

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 3 OF 12

R31

TOP

SIDE

FRONT

1MM RAISED BUMP ALL THREE LEVELS

1

MAKE SURE HOLE IS UNBLOCKED

30.42

R3

27.33

21.33

2 2.76

31.12

38.76

26.24

WALL THICKNESS OF 2MM

9

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIAL: BOROSILICATE GLASS

TITLE:

TEA SCOOP/ TIMER TOP A4

ITEM NO. 3

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 4 OF 12

design

BOTTOM

92 TOP

1.9

0

60

20

FRONT

SIDE

DO NOT SCALE DRAWING

35

GLAZE ONLY TOP INTERIOR SURFACE

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

NOTES: SLIP CAST 3MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131) FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

TEA CUP BOTTOM

A4

ITEM NO. 4

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 5 OF 12

98

90

GLAZE TOP INTERIOR SURFACE

88

3

5

TOP

GLAZE EXTERIOR SURFACE R3 FRONT

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

90

NOTES: SLIP CAST 2MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 3% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

STRAINER BOTTOM

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 6 OF 12

design

A4

ITEM NO. 5

R49

R3 9

TOP

3

103.50

20

R1

FRONT

.50

SIDE DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

97.51

NOTES: SLIP CAST 3MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 3% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED

85.31

GLAZE ONLY TOP INTERIOR SURFACE

.09

TITLE:

TEA PITCHER A4

ITEM NO. 6

SCALE:1:2

BOTTOM

DWG BY: YUNG SAN PAN

SHEET 7 OF 12

HOLE CUT THROUGH BOTTOM

98

10

4

20

2

2

5

TOP

FRONT

SIDE

DO NOT SCALE DRAWING

90

83.93

GLAZE ONLY TOP INTERIOR SURFACE

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

NOTES: SLIP CAST 3MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 2% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

HEAT SINK 1 A4

ITEM NO. 7

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 8 OF 12

design

BOTTOM

10

4

TOP 20

2

5

2

1

SIDE

FRONT

DO NOT SCALE DRAWING

90

GLAZE ONLY TOP INTERIOR SURFACE

98

3 FOUR SLOTS CUT OUT THROUGH BOTTOM

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

NOTES: SLIP CAST 3MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 1% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

HEAT SINK 2 A4

ITEM NO. 8

BOTTOM

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 9 OF 12

HOLE CUT THROUGH BOTTOM

98

10

4

20

2

2

5

TOP

FRONT

SIDE

DO NOT SCALE DRAWING

90

83.93

GLAZE ONLY TOP INTERIOR SURFACE

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

NOTES: SLIP CAST 3MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 0.5% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

HEAT SINK 3 A4

ITEM NO. 9

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 10 OF 12

design

BOTTOM

98 GLAZE ONLY TOP INTERIOR SURFACE

7

TOP

FRONT

SIDE

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

NOTES: SLIP CAST 2MM WALL THICKNESS MATERIAL: LAGUNA FROST WHITE PORCELAIN (NS-131), MASON STAIN M6500 3% FINISH: LAGUNA TRANSPARENT GLOSS GLAZE (WC-520) AS NOTED TITLE:

TEA PITCHER LID BOTTOM

A4

ITEM NO. 10

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 11 OF 12

100 74.60

SIDE

12.70

6.35

TOP

DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIAL: WHITE OAK FINISH: BEESWAX

TITLE:

SET BASE A4

ITEM NO. 11

SCALE:1:2 DWG BY: YUNG SAN PAN

SHEET 12 OF 12

design

BOTTOM

7.94

411.04

285.58

257

272.88

15.88

49.80

24.90 TOP 12.70

25.56

15.88 21.43

1

7.94

4

R5

FRONT

RIGHT DO NOT SCALE DRAWING

UNLESS OTHERWISE SPECIFIED: DIMENSIONS ARE IN MILLIMETERS

MATERIALS: WHITE OAK, FELT FINISH: BEESWAX

TITLE:

TRAY ASSEMBLY A4 SCALE:1:5 DWG BY: YUNG SAN PAN

SHEET 1 OF 1

rethinking materials

rethinking structure

rethinking education

for ease of use and increased transparency, the heat sinks could be made out of colored glass, the strainer out of perforated stainless steel

for reduction of production steps and simplifying of packaging and storage, the tray can be completely made from wood like a tambour

approaching koda like a system and business, koda can expand to sets that address other cultural tea rituals, or teamaking in public establishments

design

future iterations.

private sector tea masters and houses

supply source plantation and processing

commercial sector global supply chains

retail widespread markets

commercial sector local chains and shops

koda

conceptual designs: independent firms

coffee paraphernalia third wave tea

annual tea expos and fairs tea houses exchange of niche + new ideas local tea spaces, curated designs

network diagram.

koda redesign + streamlining large scale commercial production

boutiques specialized retail stores

tea plantations processing of tea leaves

packing and assembly

manufacturing ceramics, glass, wood

koda design and development

factory packaging of tea bags and RTD

retail and teahouses reviving of interest in tea

consumer purchase

consumer use with guests or individually at home

commercial sector local cafes and retail

factory packaging of loose leaf teas

commercial sector retail and boutiques

end of life

years of usage with occasional replenishing of tea leaves

consumerism short-term usage: disposable goods

habit + lifestyle constant sustainable reuse

short-term tea products versus koda as a lifestyle

life cycle.

design

landfill

Koda allows consumers to develop a unique and healthy behavior while reviving ritual understanding and appreciation of an age-old tradition Promotes a slower and relaxed quality experience of tea

social

Koda aims to produce loyalty to an attitude that is more sustainable in product usage; Reduces consumption of toxic material that leach into RTD products, including bleach, glue, and soluble chemicals

environment Longer product life-cycle with more honesty in material usage Reduced packaging and production waste from one-use disposable products (RTD)

triple bottom line.

Tea as a attitude and lifestyle choice

In a group setting, Koda encourages social interaction and invites casual drinkers for an easier entry into the market Encourages individuals to save money by spending less on disposable goods in the long term

economic Sustaining market interest by responding to trends catering to high-end experience and the expanding market for tea products, teahouses, and new sources

MANUFACTURING

Material Price

Material per unit

Per unit cost

Notes

Part A: Ceramic Pitcher Material (Porcelain) $14.00 / gallon

0.2 gallon

$2.80 Maryland China requires a minimum of 2400 pieces per component

Material (Mason Stain) $20.00 / lb

$1.60 Ceramic requires higher startup costs do to initial mold costs

Production (Plaster Mold) $19.30/ 50lb Tooling (3D Print Model) $22.99/ kg

11.5 lb

$4.39 Larger runs reduce costs, with each mold lasting up to 100 casts

0.235 kg

$5.38

0.05 gallon

$0.70

Part B: Ceramic Lid Material (Porcelain) $14.00 / gallon Material (Mason Stain) $20.00 / lb

$0.40

Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

1.5 lb

$0.58

0.069 kg

$1.59

0.15 gal

$2.10

Part C: Ceramic Heat Sink A Material (Porcelain) $14.00 / gallon Material (Mason Stain) $20.00 / lb

$0.60

Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

12 lb

$4.63

0.086 kg

$1.98

0.15 gal

$2.10

Part D: Ceramic Heat Sink B Material (Porcelain) $14.00 / gallon Material (Mason Stain) $20.00 / lb

$0.30

Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

12 lb

$4.63

0.099 kg

$2.27

0.15 gal

$2.10

Part E: Ceramic Heat Sink C Material (Porcelain) $14.00 / gallon Material (Mason Stain) $20.00 / lb

$0.15

Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

12 lb

$4.63

0.086 kg

$1.98

0.2 gal

$2.80

Part F: Ceramic Strainer Material (Porcelain) $14.00 / gallon Material (Mason Stain) $20.00 / lb

$1.60

Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

8.6 lb

$3.32

0.115 kg

$2.64

Part G: Ceramic Cup Material (Porcelain) $14.00 / gallon Production (Plaster Mold) $19.30/ bag Tooling (3D Print Model) $22.99/ kg

0.1 gal

$1.40

7.2 lb

$2.78

0.048 kg

$1.10

Part H: Tray-Wood Material (White Oak) $4.39/ board ft

2 board ft

$8.78

CNC Production (Thirdkind Studio BKLYN) $495/ 12 sets

$41.25 Quote from ThirdKind Studio (Brooklyn manufacturer)

Part I: Tray-Fabric Material (Felt) $25.00 / yd

$2.50

Material (Linen) $16.00 / yd

$2

Material (Glass)

$3 Kopp Glass, Rayotek, Sinclair Glass, Gillinder Glass unable to manufacture

Part J: Tea Scoop Estimates based on other products by Gillinder Glass Part K: Timer Base Material (Glass)

$3

Total Manufacturing Cost

121.08

Packaging

Quote Amount Quote Number of Units Per unit cost Container

N/A

Total Cost of Yoyo Packaging Fulfillment Services

Quote Amount Quote Number of Units Per unit cost Pick and pack services

$15

Total Cost of Fulfillment Total Cost of Production Manufacturing + Packaging + Fulfillment

$136.08 Percentage

Amount

10%

$149.69

Profit and/or Return on Investment

10%

$163.30

Wholesale price Estimated Retail Markup

100%

run based on single run hand-made batch production methods

Manufacturer Suggested Retail Price (MSRP)

sample cost analysis.

design

Overhead costs

koda

finally, koda.

koda

koda as a ritual procedure. koda begins in a compact form, and the opening of the set marks the beginning of the ritual: the storage transforms into the tray, and each of the components are taken out in order of set up and use

tea scoop/timer top

line 2 : 1 tbsp

using koda’s technical elements. step 1: scoop 1 tbsp (line 2) of your preferred tea into the strainer not only do loose leaf teas have better flavor, using 1 tbsp will give you a stronger brew with a shorter steeping time.

koda

white tea 1 min 67-85C/153-167F

green tea 1 min 75-85C/167-185F

oolong tea 2 min 85-90C/185-194F

koda as a design language. step 2. using koda with popular tea types: stack heat sinks until you reach the corresponding symbol with your tea when you pour boiling water through these heat sinks, they will cool water to the correct temperature for your tea!

black tea 3 min 95-100C/203-212F

herbal tea 3 min 95-100C/203-212F

fermented tea 1 min 95-100C/203-212F

koda

tea scoop/timer top line 3 : 3 minutes line 2 : 2 minutes line 1 : 1 minute

timer base using koda’s technical elements. step 3: after pouring water through the heat sinks, place the tea scoop/ timer top back on the base and pour water up to the correct line you can time your steep by watching the water drip into the base. when it is done, enjoy your tea!

koda

koda

koda

koda

koda

special thanks to: Len Mayer, for always pushing us forward with enthusiasm Michiko Shimada, for lending us space, time, and knowledge

tea set // reviving tea drinking etiquette and ritual sandra pan

tea scoop/timer

2·

components

3·

1· tea tray/container 2· tea set lid 3· timer base 4· tea scoop/timer top 5· 4oz tea cups 6· strainer 7· 16oz tea pitcher 8· heat sink c 9· heat sink b 10· heat sink a 11· lid 12· tea set base

4·

the opening of koda marks the beginning of the ritual in which the packaging transforms into the tray and the individual pieces are taken out in order of setup and use

5·

redefining elements 1·

besides creating a compact modern tea ritual, koda addresses elements crucial to the perfect brew: amount, temperature, and time

step 1. scoop 1 tbsp (line 2) of your preferred tea into the strainer

not only do loose leaf teas have better flavor, using 1 tbsp will give you a stronger brew with a shorter steeping time

tea scoop/ timer top

line 2 : 1 tbsp

7· popular tea types

pitcher + strainer

6·

green tea

oolong tea

67-75C | 153-167F 1 min

75-85C | 167-185F 1 min

85-90C | 185-194F 2 min

black tea 95-100C | 203-212F 3 min

step 2. stack the heat sinks until the symbol corresponds with your tea type

8·

when you pour boiling water through these heat sinks, they will cool the water down to the right temperature for your tea! tea scoop/ timer top

9·

line 3 : 3 minutes line 2 : 2 minutes line 1 : 1 minute

10·

step 3. after pouring water through the heat sinks, place the timer top on the base and pour water up to the correct line

11·

you can time your steep by watching the water drip like an hourglass into the base. when it is done, enjoy your tea!

12·

timer base

koda in context

heat sinks

white tea