Author(s)

Jiahui Shao ¹

Affiliation(s)

¹ Shenzhen Tourism College, Jinan University, Shenzhen, 518053, China

Corresponding Author

Jiahui Shao

ABSTRACT

Based on the emerging consumer hotspot of "Stove-Boiled Tea", this paper analyses the reasons for the consumer phenomenon of "Stove-Boiled Tea" and the essence of consumption behind the phenomenon from the perspective of consumer demand based on the Hawkins model, and looks for the reasons and experience paths of the "Stove-Boiled Tea" consumer group. Based on the Hawkins model, the study analyses the reasons behind the phenomenon of "Stove-Boiled Tea" and the nature of consumption behind the phenomenon from the perspective of consumers' needs, and searches for the reasons for the consumption of "Stove-Boiled Tea" and the path of experience of the consumer group. The study found that the fundamental reason for the emergence of "Stove-Boiled Tea" is that with the upgrading of consumption, consumers' demand for beverages has changed from "relaxation" and "pleasure" to "social space" and other physiological needs. Physiological needs have been upgraded to the need for love and respect in seeking social space. In this case, consumers identify the situation of "Stove-Boiled Tea" through the Internet media and collect relevant information to make consumption decisions based on external influences such as social circles and subcultures. Finally, taking the Three Square Seven Alleys in Fuzhou as an example, based on the consumption scenario of "Stove-Boiled Tea", the corresponding experience scenarios and functions are designed according to the characteristics of different areas in the Three Square Seven Alleys.

KEYWORDS

Consumer demand, "Stove-Boiled Tea", Tourism experience design, Sanfang Qixiang

CITE THIS PAPER

Jiahui Shao, Research on the experience of "Stove-Boiled Tea" from the perspective of consumer demand. Industrial Engineering and Innovation Management (2024) Vol. 7: 149-154. DOI: http://dx.doi.org/10.23977/ieim.2024.070220.

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