TEA PROCESS TOWARDS TEA LEARNING ENHANCEMENT CENTER DESIGN AT DOI MAE SALONG, CHIANGRAI

Abstract

Abstract

               From the study of tea processing toward tea learning enhancement center design, researcher found that tea processing was punctilious procedure. In the production process, it might be originated from experience which cultivated the knowledge about tea. The perfection of the senses was very important in order to perceive the scent and flavor that indicate its quality. Oolong tea was recognized by manufacturers and consumers that could show the value and uniqueness of the tea through every neatly step of the production.

               In research method of tea processing, researcher have used information obtained from physical characteristics, history, concept and local wisdom to analyze for concept design. This information was linked to the target in order to find characteristics and needs. Research instrument affected to the analysis of tea learning enhancement center designing program. In addition, the result from target studied analysis was also brought about to context of project location analysis and project administration. Then, result was synthesized to be the productive design. Therefore, the study of tea processing toward tea learning enhancement center design at Doi Mae Salong, Chiang Rai has brought the essence of tea processing to the keyword: incubation, integration and harmonization by using the physical characteristics of tea leave to design the materials and surface inside each part of tea learning enhancement center’s decoration. The project was located in tea planting at Doi Mae Salong which had appropriate climate. The suitable location to plant good tea should be on 1,300 meters above sea level. The learning program at tea learning enhancement center in Doi Mae Salong, Chiang Rai emphasized on academic learning and intended to practice.