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