Preliminary Research into the Sustainable Responsibility of Teaware Design—A Fs/QCA Analysis of the Influence of the Smell and Taste of Tea through Visual and Tactile Perception

Most studies concerned with sustainable design issues focus on product to change user behavior, increase the lifespan, reduce energy waste, or employ experience influence behavior of other users. Rarely do they discuss how products that meet real needs consumers and waste excessive consumption. Teaware designers producers have invisibly created a considerable carbon footprint regard nonrenewable clay due production. Therefore, this research uses visual tactile into Chinese drinking cup integrate designer’s thinking methods ensure value industry. This experimental collect analyze data fuzzy set qualitative comparative analysis (fs/QCA). The found visual, tactile, sensory perceptions general tea professionals different influencing factors taste system. provides evidence size tea-drinking container thickness cup’s rim will affect perception tea’s smell. new for utensils. It could solve social problems dilemmas through contribute development design.