, in a study of the tactile aesthetics of aesthetic design, proposed that the object should be designed to give people a pleasant experience through its appearance or image. The appearance and image of the object can evoke the appropriate imaginary tactile feeling through vision. In other words, people’s visual image of an object evokes psychological feelings and stimulates the corresponding tactile feelings. While most research focuses on the multisensory taste perception of chemical sensory stimulation and the physical content of the food itself 
, the proverb “you are eating with your eyes” 
shows another meaning of visual influence on food taste. Visual images evoke appropriate imaginary tactile sensations and affect the taste of food. Studies have found that in addition to the tactile characteristics of foods that impact the judgment of several flavors 
, the external tactile information of packaging materials or containers also impacts the flavor and taste of food and beverages 
. Van Rompay et al. 
found that the visual and tactile stimulation of food or beverage containers in restaurants or supermarkets is closely related to the deliciousness and charm of food 
Human sensory receptors receiving external stimuli do not operate independently but are compounded and engaged simultaneously. While we are eating food, the smell and taste of the food itself, as well as our eyes, ears, and skin, also help to form a “flavor system” 
. Many studies have found that consumers’ perceptions of red wine, soda drinks, juice, coffee, and hot cocoa, consumer behavior, and the shape and color of the container are highly correlated 
. Spence et al. 
stated that, although there is a large population of tea drinkers globally, few studies explore tea’s visual and tactile perception. In particular, there is a lack of in-depth investigation and research into Chinese teacups. From the environmental perspective of consumers’ collective behavior, empirical investigation of the appropriate teacups for Chinese tea is necessary given the lack of published research on this issue, especially because China’s tea consumption ranks first globally and the tea-drinking population is prevalent. Recent studies have found that some consumers, tea merchants, and tea art teachers focus on the material selection and the firing method of ceramic teacups. Although designers also focus on visual form innovation, the lack of research on sensory perception and teacup visual image leaves the designers without a design reference 
. Under the policy of “industry culturalization” and the development of tea culture, the ceramic industry has turned to the production of tea utensils, seeking changes and innovations in design to increase competitiveness, and constantly creating all kinds of tea utensils 
. However, continuous innovative designs have raised production costs and caused energy waste issues that undermine ceramic tea utensils’ durable and environmentally sustainable properties. Social and environmental problems, such as stimulating consumption, energy, and resource waste, have attracted many scholars 
. Especially in recent years, Taiwanese ceramic teaware creators have been keen on time-consuming and energy-consuming wood-firing teaware. The impact of environmental damage from an ordinary wood-burning kiln that requires at least 3 tons of firewood and smoke generated for at least 3 days of burning should not be underestimated.
Moreover, currently, there are 600 wood-firing kilns in Taiwan alone. The accumulated high energy consumption and endless environmental pollution problems must be reconsidered. In recent years, ceramic artists have introduced environmentally friendly wood-burning technology and built environmentally friendly wood-burning kilns to avoid air pollution caused by smoke and dust 
. However, it still needs to consume a lot of wood energy to pursue beauty and artistic value. In addition, pottery clay materials are not renewable and reusable, and the environmental problems of high fuel and resource consumption make the ceramic industry an economic sector with a large carbon footprint.
In the current post-consumption era of excessive consumption, the artistic and practical evaluation of product design is crucial to add value to the design and solve the potential social crisis. From the viewpoints of design thinking regarding practical aesthetics and sustainable development, the researcher believes that understanding the relationship between the cup shape and the tea taste can assist in the design of practical tea utensils. In addition to embodying the concept of Kreifeldt 
in his aesthetic design, that product appearance design provides people with a pleasant feeling, it can also contribute to the development of the tea industry and promote sustainable development.