5 September 2020 - MATCHAZUKI

Logo is an important part that is like the face of the shop. It affects the brand’s recognition, especially in this era where there are many new dessert and drink shops. The logo on the food packaging, the easier it is to remember and unique, the easier it will be for customers to tell others. What are the principles for designing a good logo that is easy to remember and unique to other shops? Let’s take a look.

Start with mustHave the shop’s identity because the shop’s logo should communicate the identity of the shop, the style of food sold, and immediately know what kind of restaurant it is. It should have characteristics related to the shop’s name. If it doesn’t overlap with other shops, it’s even better because it prevents confusion among customers. For example, a shop that sells authentic green tea from Japan might use Japanese to communicate the origin of the shop’s star ingredient or use a design that’s like a Japanese intang (rubber stamp) to bring out the unique Japanese design to communicate the origin of the authentic ingredients.

A good logo should convey meaning. Because a good logo must be able to convey more meaning than just stating the name of the shop, such as using images of tea leaves, tea cups, or tea brewing equipment to indicate the shop’s expertise in the taste of tea. The images in the logo should have been thought about to have meaning, be easy to understand and remember, in order to communicate directly to customers. In addition to the images used to convey meaning, the color of the logo is also an important part that helps to easily think of the products in the brand. For example, using green in the logo makes it easier to think of green tea, conveying naturalness, not processed with synthetic substances.

For the logo to convey the mood of the shop , you must first know what kind of mood you want the image to have and how it will be consistent with your shop. For example, a tea shop whose target group is women does not focus on strong tea but focuses on adjusting the recipe to be diverse, making it easier for women to consume and having other snacks made from tea. You will need to use a logo with a pink tone to attract the attention of women who are gentle. Or adjust it to a simple, calm logo but focus on sweet-colored packaging to reach the target group of women.

Do not use too many colors. The number of colors used in the logo should be 1-3 colors, which is appropriate and does not cause confusion. In addition, the mood of the colors used is also important, such as green, which conveys nature, health, freshness, and growth. In addition, it also creates a refreshing and relaxing mood.

Don’t forget to check your competitors. Visiting other brands’ websites or social media helps us practice analytical thinking to see if the logo looks good, communicates meaning, and is unique enough to make improvements to the store. It’s an analysis of the brand’s strengths and weaknesses. And don’t forget to always follow design trends, such as using the color of the year, ultraviolet purple, or using gradients and typography to make your logo stand out.

But you will see that there are many types of logos, whether they are simple letters, images, graphics, or mascots. Each type conveys a different meaning and reaches a different group of customers. For example, for brands with cartoon images, this type of logo will help attract children and families. It is also a great way to stimulate interaction with the target group. Or for the use of just certain symbols, such as tea leaves, tea scoops, or chasei, it is enough to convey the meaning that this shop focuses on selling tea.

If you have already created something but are still not sure whether you should use it, test it on your website or create a profile. Or maybe create a poll to ask people to provide feedback, such as asking if it looks good enough, if there are any changes you want to make, if it matches the website, in case you want to adjust some points to make it easier for customers to remember before actually producing the media.

Have you gotten any ideas yet? For those who are going to try to open their own business, here we start by designing a logo that we like and then extend it to put on the shop’s business card, product package in the same style to make it memorable to customers and make them want to tell others more easily.

Source

https://www.freepik.com

https://gdc.jp/archives/category/works/food

https://www.packagingoftheworld.com/2012/07/kotoha-with-yuica.html

https://www.behance.net

Article from: Fuwafuwa

As we all know, Hojicha is green tea roasted at a high temperature until it has a fragrant aroma. It leaves a lingering taste and aroma in the mouth after drinking, which is why this type of tea is popularly drunk after meals or between meals. This roasting method reduces the amount of catechins, which cause astringency, and caffeine. This type of tea is gentle on the body and can be drunk by children, pregnant women, and adults in general. It can also be drunk before bed because it has a very low caffeine content. There are three types of tea leaves commonly roasted to make Hojicha: Sencha (煎茶), Bancha (番茶), and Kukicha or tea made from tea stems (茎茶). Each type of roasting has its own unique characteristics. If you want to try roasting green tea to make Hojicha, let’s get to know these three types of tea and how they differ.

Let’s start with Sencha (煎茶), a green tea that Japanese people drink every day. It doesn’t require shade cultivation and can be grown year-round. It’s the most produced tea in Japan because the leaves can be harvested four times a year, starting in May. The first three young leaves are picked and cut with scissors. Sencha is divided into three grades: high grade, medium grade, and normal grade. After picking, the leaves are blown dry and spun into spirals and rolled within the shortest possible time to stop the enzyme oxidation reaction, which will allow the color and aroma of the tea to be preserved. The taste is astringent, but since it is already a fragrant tea, the aroma becomes even more fragrant when roasted.

However, if the Sencha leaves are roasted for a longer period of time, approximately 2-3 times, resulting in a stronger color and flavor than Sencha, it is called Fukamushicha (深蒸し茶).

Bancha (番茶) is of a lower quality than Sencha because it is harvested in the third or fourth period of the year. It is the tea leaves that remain on the top of the tree after the Sencha leaves have been picked. Bancha leaves are larger than those used to produce Sencha. After that, they are lightly massaged. The taste is mild and used for general drinking. It is the tea leaves that remain from the top of the tree. It has a mild taste but a distinct aroma and is slightly astringent. Most of the leaves of this type of tea are hard and not very complete. They are light brown to yellow in color and have a more bitter taste than Gyokuro and Sencha.

When bancha is heated to the right temperature and then kneaded dry, it yields fragrant, reddish-brown tea leaves known as “hojicha.” Bancha tea is rich in tannins but low in caffeine. Another distinctive characteristic of bancha is that it leaves the mouth feeling refreshed after drinking. The drinking technique involves quickly brewing it with hot water, which gives it a rather bitter and astringent taste. It’s ideal for rinsing the mouth after a meal, providing a refreshing feeling. Furthermore, it’s high in fluoride, which reduces bacteria in the mouth and helps alleviate bad breath.

Finally, we come to the final type of tea , Kukicha, or tea made from tea stems (茎茶), also known as Boucha (棒茶). It is a by-product of the stems and stalks of Sencha or Matcha tea. It contains very little tea leaves and has a sweeter, smoother flavor than other types of tea due to its high L-theanine content, which is found in the stems or roots of the tea plant. Kukicha can be brewed repeatedly and can also be mixed with fruit juices for children. Brew it in water at a temperature of 70-80 degrees Celsius for the best flavor. This type of tea has a very fragrant aroma compared to other types of tea. When smoked, Hojicha produces a unique aroma.

By simply changing the production and harvesting methods, tea can be transformed into various forms of tea, allowing tea lovers to savor its different aromas and flavors.

Source

https://en.wikipedia.org/wiki/H%C5%8Djicha

https://subsc.jp/notes/534

http://www.amazon.com/gp/product/

Article from: Fuwafuwa

Day: September 5, 2020

Design a tea shop logo that customers can easily remember.

Getting to know the tea leaves for roasting Hojicha tea