How Teapot Materials and Tea Types Affect Flavor, Feelings, and Buying Behavior

ABSTRACT This study examined the effects of tea types and teapot materials on catechin content and the sensory and emotional responses of tea consumers. Green, oolong, and black teas were brewed using glass, stainless steel, food‐grade silica gel, earthenware, and porcelain teapots, with catechin concentrations quantified via high‐performance liquid chromatography (HPLC). Twenty tea experts and nineteen novice tea drinkers participated in blind taste tests and completed the Pleasure‐Arousal‐Dominance (PAD) emotional questionnaire. Results showed that black tea had the highest catechin content, followed by green and oolong teas, and tea brewed in food‐grade silica gel teapots yielded the highest catechin concentrations. Experts' taste evaluations were primarily influenced by tea type, whereas novices' perception of umami was significantly affected by teapot material, with earthenware performing best. Both groups reported pleasure in response to sweet, bitter, salty, sour, and umami tastes, with umami particularly enhancing novices' sense of energy and purchase intention. Tea preference rankings were consistent across groups: oolong, black, and green tea. These findings indicate that tea type and teapot material not only affect catechin content but also shape sensory experiences and emotional responses, providing practical guidance for consumer selection and product development in the tea industry.