臺灣茶產業可分為形塑臺灣茶文化形象的精品茶及開拓平價市場的商用茶兩大主軸。根據經濟部統計處資料顯示，在民國104-108年期間，食品飲料店營業額呈現穩定成長趨勢，臺灣茶葉出口值也逐年攀升。在消費力和健康認知下，茶飲對消費者的重要性日益增加。而臺灣茶歷史久遠，發展多種特色茶，茶飲市場中主要以綠茶、紅茶、烏龍茶作為基底茶。現代人在沖泡茶飲時選用的器具越來越多元，沖泡器具材質是影響消費者選擇的因素，且影響茶湯營養成份與香氣滋味。
本研究以兩階段實驗來進行，第一階段進行兒茶素含量測測實驗，使用不同茶種類、器具材質找出使用矽膠沖泡的紅茶的兒茶素為含量最高的沖泡組合；第二階段透過實測問卷調查瞭解民眾對於茶種類、器具材質與嗅味覺感官意象的認知狀況，並與前階段實驗結果進行分析，發現消費者認知具有顯著差異；並將感官意象評價實測問卷結果，經由因素分析將17個感官意象形容詞分為「嗅覺因素」、「味覺因素」、「感性因素」，並使用ANOVA分析、S-N-K多重比較分析找出不同茶種類、器具材質對兒茶素呈現顯著影響，且最影響的沖泡組合為紅茶與矽膠。
在消費者認知的部份，兒茶素含量最高的茶種類是綠茶，實驗結果則是紅茶;消費者認為最影響兒茶素的器具材質為土製器具，而實驗結果則為矽膠與玻璃材質；在嗅味覺感官意象中，感性因素對綠茶最具影響、味覺因素對紅茶最具影響、嗅覺因素對高山烏龍茶最具影響，在情緒感官意象形容詞中「有精神的」形容詞對高山烏龍茶最具有顯著效果，而消費者感官意象與茶種類及器具材質僅有茶種類呈現顯著影響，在不同職業以及是否有茶相關訓練背景消費者，個別歸納出較合適的茶種類及器具材質沖泡組合，對職業與茶相關消費者來說，使用矽膠沖泡高山烏龍茶為最有顯著影響的沖泡組合，且能呈現「有精神的」感性評價；對受過茶相關訓練消費者而言，使用矽膠沖泡綠茶則為最具顯著影響的沖泡組合，且能顯現「有精神的」感性評價。期以本研究成果提供消費者更有效的飲茶建議，進而有助於提升茶飲銷售市場。

Taiwan's tea industry can be divided into two major axes: fine tea, which shapes the image of Taiwan's tea culture, and commercial tea, which develops the affordable market. According to data from the Statistics Department of the Ministry of Economic Affairs, during the period from 104 to 108, the turnover of food and beverage stores showed a steady growth trend, and the export value of Taiwan's tea also increased year by year. With the consumption power and health awareness, the importance of tea to consumers is increasing. Taiwan tea has a long history and has developed a variety of special teas. In the tea market, green tea, black tea and oolong tea are mainly used as the base tea. Modern people use more and more utensils when brewing tea. The material of brewing utensils is a factor that affects consumers' choice, and affects the nutritional components and aroma of tea soup.
This study was conducted in two stages. In the first stage, the catechin content measurement experiment was carried out. Different tea types and utensil materials were used to find out the catechins of black tea brewed with silica gel as the brewing combination with the highest content; In the first stage, the public's cognition of tea types, utensil materials and sensory imagery of smell and taste was understood through a questionnaire survey, and analyzed with the experimental results of the previous stage. It was found that there were significant differences in consumer cognition; The analysis divides 17 sensory image adjectives into "smell factor", "taste factor" and "sensory factor", and uses ANOVA analysis and SNK multiple comparison analysis to find out that different tea types and utensil materials have significant effects on catechins, and The most influential brewing combination is black tea and silica gel.
In terms of consumer perception, the type of tea with the highest catechin content is green tea, and the experimental result is black tea; consumers think that the utensils that have the most influence on catechins are earth-made utensils, while the experimental results are silica gel and glass materials; In the sensory imagery of smell and taste, perceptual factors have the most influence on green tea, taste factors have the most influence on black tea, and olfactory factors have the most influence on alpine oolong tea. Among the emotional sensory imagery adjectives, the adjective "spiritual" has the most significant effect on alpine oolong tea. However, consumers' sensory imagery, tea types and utensil materials only have a significant impact on tea types. Consumers in different occupations and whether they have tea-related training backgrounds individually summarize more suitable tea types and brewing combinations of utensil materials. For occupational and tea-related consumers, brewing alpine oolong tea with silica gel is the most influential brewing combination, and can present a "spiritual" perceptual evaluation; for consumers who have received tea-related training, brewing with silica gel Green tea is the most significant brewing combination, and can show "spiritual" emotional evaluation. It is hoped that the results of this research will provide consumers with more effective tea drinking suggestions, which will help to improve the tea sales market.