0.00-1.04
The explosion of caffeine culture and the growth of high street coffee shops are all contributing to the demise of tea with its contrasting image of grannies and tea at four!

1.04-3.15
Charlotte Grindling outlines the strategy employed by Brooke Bond to update the image of tea by employing David and Richard of Design Bridge - a product and packaging design company.

3.15-4.00
The outlined strategy used by the designers is contrasted with the conventional professional design process, where a client has a need or idea, and employs a market researcher to elicit the view of the general public. These views are fed back to the client, who then briefs a designer to design the new product. In this programme, in contrast, the client directly briefs the designers who carry out their own internal market research. This is an important aspect of the programme as it helps to demonstrate that there is no such thing as one design process.

An insight follows into how Design Bridge tackled their brief to design a machine that can make a good cup of tea in under 90 seconds. The following stages are identified:

• the designers carry out their own market research in their office into what makes a good cup of tea
  
• to gain more detailed information, three people were filmed making a cup of tea. This revealed three types of tea making: calm, precise and manic
  From this research, it was concluded that a key design concept was that the consumer needed to trust the tea making process, therefore suggesting to the designers that the design of the machine should be as open and transparent as possible.

4.00-8.40
To develop their design, a technical prototype was first made, leading to a scale foam model to show the visual detail. Finally, a prototype named Tea Bird was constructed using stainless steel, chrome and glass. The resulting light and streamlined appearance satisfies the requirement of openness and 'trust in the tea making process'.

8.40-12.30
Finally, new tea drinks are developed (designed), and the imagery associated with the design of the Chá tea shops is described.

12.30-15.00 The programme concludes with an honest and thought-provoking appraisal of the three aspects of the scheme by Charlotte Grindling. She concludes that:

• the tea-making machine is good but may look too much like an expresso machine
  
• the new tea drinks make too many references to coffee in their names
  
• the tea shop interiors have ended up looking too much like coffee shops rather than creating their own identity

Charlotte finally poses the question as to what would make them look like tea shops …over to you!