以茶食文化為背景的情境體驗與設計轉化研究

Applied Sensory Experience to Transform Product Design with Tea Culture

鄧建國(Chien-Kuo Teng) ； 謝宜珊(Yi-Shan Hsieh)

《實踐設計學報》 7期 (2013/10) Pp. 202-219

摘要

飲茶能夠觸發情感的交流，引導人們進入情境體驗並串聯出我們的生活情趣。本研究由台灣的飲茶文化作為出發點，觀察飲茶過程之中與其他茶食周邊器物所可能發生的訊息傳遞關係，透過感官刺激、經驗連結、情境體驗等三個階段，藉此引導使用者創造出飲茶過程中的樂趣與回憶。首先，思考飲茶過程所可能產生的情境刺激，探討與茶食文化相關的周邊產品。其次分析使用者與情境想像的連繫方式，探討情境如何喚醒使用者的五感經驗。透過觀察階段、角色設定、情境故事、設計創作等四個階段，藉此提出融合五感與情境體驗的飲茶文化設計手法。最後，應用「歷史文物」及「現況觀察」等兩個創作出發點為例進行設計創作，藉不同情境體驗方式來詮釋發展出兩款概念產品，並對此設計方法之應用提出評估與建議。

關鍵字

五感 ； 訊息 ； 情境 ； 茶食文化 ； 經驗設計

並列摘要

Tea drinking will trigger the five human sensory organs simultaneously, and create multiple emotional interactions. Tea time is an enjoyable experience to the Asian society and it allows us to build connections and relationship by sharing our delights. This study focuses on Taiwanese tea culture, and the goal is to understand how messages are exchanged during the event of tea time, by the following the three stages: sensory stimulation, experience exchange, followed by experience of situation. These stages guide the consumer in arousing pleasures and creating memories. First, the designer will consider possible situational stimulus that can occur during tea time, while the consumer is in the process of preparing the tea. Second, we analyzed how this process is associated with the user's thoughts and imaginations, and how this experience of situation will stimulate the five sensory organs. Finally, we converted the two situational experiences: object for cultural nostalgia and real act as two differentiated inspired methods that applied to make two conception products. This study was thereby propose a method based on the tea culture with the integration of five sensory organs and experience of situation, also we may propose the assessments and recommendations of the application to this designed method.

並列關鍵字

Five Sensory ； Information ； Situational Experience ； Tea Culture ； Experience Design