떡 포장 개선을 위한 국내 수도권 지역 소비자의 기호도 조사

최우석(WooSuk Choi),박상규(SangKyu Park),이윤석(YounSuk Lee) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.3

현재 시장에서 유통되고 있는 떡 포장은 플라스틱 재료가 주로 사용하며 랩핑 포장 방법을 많이 사용하고 있다. 현재 시장에서 판매되는 떡들은 당일 생산 및 당일 소비(2일내 소비)를 하는 제품으로 포장을 중요성을 많이 고려하고 있지 않지만, 최근 유통기한이 늘어난 떡 제품의 상품화를 위해서 떡 포장의 개발에 관심이 높아지고 있다. 떡의 상품화 증대를 위하여 수도권 지역 소비자 대상 중심으로 포장 개선에 대한 기호도 조사에서 절취선을 손으로 개봉하는 개봉방법, 2~3개의 파티션(홈)이 존재하는 내부 디자인, 제품을 낱개 포장한 포장, 포장에 직접 인쇄하는 인쇄방법, 내용물의 상태가 완전히 보일 수 있는 포장방법을 선호하는 것으로 파악 되었다. 본 연구는 국내 떡 제품에 대한 상품성 부여를 위하여 현재 소비자가 떡 제품 포장의 선호하는 트랜드 분석과 포장의 중요성이 인지되고 있다는 점에서 큰 의미를 부여할 수 있다. 따라서 본 연구에서 고려한 국내 주요 떡 제품 포장에 따른 소비자 구입 선호도를 조사 연구를 기반으로 다양한 떡 종류 및 형태에 따른 포장 소비 선호도 그리고 각 포장방법 변경에 따른 상품화 가능성 및 가격 변화 요인을 고려한 연구가 향후 필요할 것으로 판단된다. 조사 연구 결과로 제시한 떡 포장 설계 구조의 적용과 함께 떡의 품질 개선을 위한 기능성 포장재 적용 연구 및 최적 제품 환경을 조성하는 포장 기법 연구 등을 통하여 떡 제품의 부가가치를 향상시킬 수 있으리라 기대해 본다. In this study we surveyed the packaging preferences of consumers for Korean rice cakes as current commercial products in Korea. The questionnaire was developed from a preliminary investigation of typical rice cake packaging patterns and sent to 2332 residents in Korea by random sampling mail. The questionnaire contained questions on the preferences of interior design in packaging, opening methods, individually separated types, printing position, packaging methods, and packaging materials such as paper and plastic. There were responses from 304 residents. The collected data was analyzed by an SPSS package program. Most of the packaging used for Korean rice cakes was plastic (58.9%) which was used for packaging materials and stretch wrap (42.9%) as packing methods. The results showed the preference was the perforated line type used by hand for opening a packaging and interior packaging design with 2~3 partitions. Most respondents expressed an interest in using individual packaging and having printing directly on the packaging. Also, the respondents preferred the packaging design that let them see the contents of a package. Based on the results of the questionnaire, this paper suggested that most consumers would prefer to choose a packaging system with a partition design in a plastic container, individually separated products, and a transparent container for Korean rice cakes. The results of packaging preferences could provide important information for suitable packaging development for Korean rice cakes. Further research should be conducted to improve the shelf life of Korean rice cakes with functional packaging systems such as modified atmosphere packaging or anti-microbial packaging.

Shelf-life Extension of Fresh and Processed Meat Products by Various Packaging Applications

Keun Taik Lee 한국포장학회 2018 한국포장학회지 Vol.24 No.2

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer’s expectations.

노인을 위한 가정배달급식의 포장방법 및 저장조건에 따른 이화학적,미생물학적 품질 변화 2

김혜영,류시현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

가정배달급식을 통해 노인에게 제공하기 위해 wrap 포장, 상압 및 진공포장 처리되어 모의로 생산된 표고고기전, 갈치조림, 더덕구이를 상온(25℃), 냉장(4℃) 및 냉동(-18℃)에서 각각 5일간 저장하면서 포장방법 및 저장조건에 따른 이화학적, 미생물학적 품질 변화를 평가한 결과는 다음과 같았다. 1. 이화학적 품질변화에서 pH 저장온도별로 차이를 보여 실온저장 시, 1일째 급격히 떨어졌다가 3일부터 증가하였고, 냉장 및 냉동저장 시에는 저장 1일부터 근소하게 증가하였으며, 포장방법간에 뚜렸한 차이는 없었으나 wrap 포장, 상압포장, 진공포장의 순으로 낮아지는 경향이었는데, 더덕구이에서는 표고고기전과 갈치조림에 비해 수치가 낮았다. Aw는 실온저장 시, wrap 및 상압포장에서 1일째 유의적으로 감소하였으나, 냉장저장에서는 감소율이 낮았고, 더덕구이에서는 다른 음식에 비해 약간 낮았다. VBN은 저장기간이 경과할수록, 저장온도가 높을수록 높았고, 포장방법별로는 wrap 포장군에서 상압 및 진공포장군에 비해 높은 경향을 보여 실온저장 5일째 표고고기전과 갈치조림에서 크게 증가하였으며, 더덕구이는 전반적으로 상당히 낮았다. POV는 전반적으로 실온저장 시, 저장 1일부터 유의적으로 증가하였고, 냉장 및 냉동저장에서는 증가율이 낮았으며, 진공포장은 산패를 지연시켰다. 2. 미생물학적 품질변화에서 표준평판균수는 실온저장 1일부터 급격하게 증가하였는데, 더덕구이에서는 wrap 포장에서 저장 5일까지 계속해서 유의적으로 증가하였고, 냉장저장 시, 진공포장에서는 증식이 저장 5일까지 억제되었으며 냉동저장 시, 갈치조림의 상압 및 진공포장에서는 극히 낮게 검출되었다. 대장균군은 표고고기전의 실온저장시, wrap 포장에서 저장 5일째 유의적으로 증가하여 허용한계치에 근접하였고, 표고고기전과 갈치조림의 냉장저장 시, 저장 3일부터 균수가 낮았고, 적용된 음식 모두 냉동저장 시, 진공포장에서는 저장 5일간 검출되지 않았다. 포도상구균은 표고고기전의 실온저장 시, 3일째 wrap 및 상압포장에서 허용한계치를 초과하였고, 냉장저장 시, wrap 포장에서만 저장 5일째 허용한계치를 초과하였다. 갈치조림에서는 모든 저장온도에서 5일간 검출되지 않았고, 더덕구이에서는 냉장 및 냉동저장 시, 저장 5일간 검출되지 않았으나, 실온저장 시, wrap 포장에서는 저장 3일부터, 상압포장에서는 저장 5일간 검출되지 않았으나, 실온저장 시, wrap 포장에서는 저장 3일부터, 상압포장에서는 저장 5일에 허용한계치를 약간 초과하였다. 한편, 살모넬라, 비브리오, 병원성 대장균 O157:H7, 리스테리아균은 모두 검출되지 않았다. 3. 포장방법 및 저장조건에 따른 이화학적, 미생물학적 품질변화에 영향을 주는 변인 분석 결과, Aw는 저장온도, 포장방법 및 저장기간에, VBN은 저장온도 및 기간에 유의적인 영향을 받는 것으로 나타났다. 표준평판균수는 표고고기전에서 저장온도와 저장기간에, 갈치조림에서 포장방법 및 저장기간에 영향을 받았고, 더덕구이의 표준평판균수, 대장군균, 포도상구균은 모두 포장방법에 영향을 받는 것으로 나타났다. 따라서 가정배달급식을 통해 제공되는 음식의 이화학적, 미생물학적 품질을 유지하기 위해서는 진공포장 처리되어 냉장 및 냉동에서 3일간 저장하는 것이 바람직한 것으로 나타났다. Changes in chemical, microbiological quality of pan fried oak mushroom and meat. soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25'E, 4'E, -18'E for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day. with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day of room temperature storage and the rate of increase was low in chilled and frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat, on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging, and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V. parahaemolyticus, E. 0157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while He VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period. while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

공중보건과 상표권의 조화를 위한 연구 -Tobacco Plain Packaging을 중심으로-

유현우,박재원 한국지식재산연구원 2016 지식재산연구 Vol.11 No.4

Australia passed 「Tobacco Plain Packaging Act 2011」 in October 2011. This law prohibits the use of text, images, logos, etc which advertise packaging of all tobacco products of tobacco companies. Instead, they are obliged to include warning labels about harmfulness of cigarette and warning picture of gruesome image that represents the harmful effects of smoking. Plain Packaging is considered the highest level tobacco control policy in existence. Although Plain Packaging is a health policy for public health, it is a complex issue that can lead to many legal conflicts because various issues are confused. Of particular concern is that Plain Packaging conflicts with trademark rights of tobacco companies by restricting the use of trademarks recognized and protected by constitutions, domestic laws and international conventions. Thus, we summarized opinions of Plain Packaging on interpretations of Paris Convention and TRIPs Agreement, focusing on trademark rights among various international trade legal issues. And we reviewed what problems could occur in terms of constitutions and trademark laws when Plain Packaging is introduced in Korea. It is considered that Plain Packaging is highly likely to violate the Paris Convention and the TRIPs Agreement by excessively restricting trademark rights. It is also considered that it violates a constitutional principle of proportionality and impairs the concept, purpose and function of the trademark and restricts the use of the trademark. In order to solve these problems, we have proposed a tobacco package measures that can harmonize trademark rights and public health. 호주는 지난 2011년 10월 모든 담배제품의 포장에 담배회사를 선전하는문구와 이미지, 로고 등의 사용을 금지하는 대신 담배의 유해성에 대한 경고문구 및 흡연의 폐해를 나타내는 섬뜩한 이미지의 경고그림을 포함시키도록의무화하는 「Tobacco Plain Packaging Act 2011」을 통과시켰다. Plain Packaging은 현존하는 최고 수준의 담배 규제정책으로 평가된다. Plain Packaging은 공중의 건강을 위한 보건 정책이지만, 단순한 공중보건 차원만이 아닌 담배회사의 재산권 등 다양한 사안들이 혼재되어 있어 많은 법적 충돌을 야기할 수 있는 복합적인 이슈로서 특히 문제되는 것은Plain Packaging이 헌법과 국내법, 그리고 국제협약에 의해 인정되고 보호되는 상표의 사용을 제한하여 담배회사의 상표권과 충돌된다는 것이다. 이에 본 논문에서는 다양한 국제 통상법적 쟁점들 가운데 상표권을 중심으로 파리협약과 TRIPs협정의 해석을 둘러싼 Plain Packaging의 찬·반의 견해를 정리하였으며 Plain Packaging과 같은 정책이 우리나라에 도입되었을 때어떠한 문제가 발생할 수 있는지 헌법과 상표법을 중심으로 검토하였다. Plain Packaging은 상표권을 과도하게 제한하여 파리협약과 TRIPs협정에위배될 가능성이 높다고 판단된다. 또한 헌법상 비례의 원칙에 위배되며 상표의 개념, 목적 및 기능을 손상시키고 상표의 사용을 제한한다. 이러한 문제를 해결하기 위해 필자는 상표권과 공중보건을 조화시킬 수 있는 담배 포장 방안을 제시하였다.

Research on Consumer Behavioral Intention in Express Packaging Recycling

SHAN YI(SHAN YI ) 제주대학교 관광과경영경제연구소 2022 産經論集 Vol.42 No.2

Purpose: With the rapid development of China's e-commerce industry, the express delivery industry is also advancing by leaps and bounds. While express brings convenience to people's life, a large number of express packages are disposed of at will, which not only increases a large amount of domestic waste, but also causes environmental pollution and waste of resources. Therefore, express packaging recycling has become a consensus in all fields of society. However, China's express packaging recycling work is still in its infancy, and there are still many problems in the express recycling process: lack of packaging recycling channels, no unified packaging standards, no clear government guidance policy, unclear consumer recycling willingness, and imperfect recycling system. Research design, data and methodology: According to the characteristics of express packaging recycling, other variables were introduced into the TPB model proposed by AJZEN, and based on previous literature research and research assumptions, a model of influencing factors of consumer behavior in express packaging recycling was constructed. Conducts targeted analysis based on the characteristics of rural culture and tourism shared development has important practical significance. The model selects 4 variables, namely cognitive level, policy publicity, convenience, reward mechanism as the influencing factor variables of consumers' willingness to recycle express packaging. Consumers' willingness to express packaging recycling behavior is studied as the dependent variable of the model to form a consumer behavioral willingness model in express packaging recycling. Results: The results show that whether to participate in express recycling, understanding the recycling mechanism, policy publicity, and recycling methods have a significant positive impact on the respondents' willingness to recycling, and whether express recycling is meaningful, whether the method is convenient, the importance of convenience, and express recycling. Rewards had no significant effect on investigators' willingness to recycle. Conclusions: In order to enhance consumers' willingness to recycle express delivery and effectively carry out express packaging recycling, the following suggestions are put forward: the government should formulate a comprehensive express delivery recycling policy, strengthen policy publicity, and standardize consumers' express packaging recycling behavior. Improve consumers' awareness of express packaging recycling, and promote the increase in the scale of express packaging recycling.

< 구두-E-13 > Potential of mineral oil migration from recycle paper based packaging into food

( Lisman Suryanegara Fitria ),( Dede Hy Yanto ),( Raden Pb Laksana ),( Yudhi D Kurniawan ),( Widya Fatriasari ),( Euis Hermiati ) 한국목재공학회 2018 한국목재공학회 학술발표논문집 Vol.2018 No.1

Food packaging is an important part in supporting food safety rules. The fact that not all of food packaging materials meet the requirements of food packaging materials, even primary, secondary, and tertiary packaging, cause the food in the packaging is potentially contaminated. One of the primary packaging materials is a duplex carton which is a product of recycled paper. Duplex carton is the most widely used primary material because of its cheaper and more eco-friendly. However, recycled paper is likely to contain printing inks, adhesives, waxes, fluorescent dyes and bleaches, fillers, organochlorine compounds, aromatic hydrocarbons, volatile organic compounds, barrier and oil-resistant materials, amines and surfactants. One of the hazardous substances contained in primary food packaging especially duplex carton is mineral oil or mineral oil hydrocarbon (MOH). Contamination of mineral oil into food packaging can be derived from printing ink contained on recycled paper or from printing ink on the packaging itself. Animal studies show that digestion of small amounts of mineral oil compounds can accumulate in the body and damage the liver and blood vessels in the heart, lymph nodes, and can be carcinogenic. This study aims to determine the potency of mineral oil migration from recycled paper-based food packaging. Migration test method that was used was the Federal Reference Laboratory for Food Contacts at the Federal Institute for Risk Assessment (BfR). Based on the analysis result both from internal standard adition at the beginning and at the end of the process showed that there is a potency of mineral oil to migrate from recycled paper based food packaging in this case is duplex carton.

Kimchi Packaging Technology : An Overview

Suyeon Jeong,SeungRan Yoo 한국포장학회 2016 한국포장학회지 Vol.22 No.3

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess CO2 production, leading to package expansion and leakage. To alleviate this problem, the use of CO2 absorbers, high CO2-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

재구성 스틱형 육포의 포장방법이 저장중 품질특성에 미치는 영향

최윤상,정종연,최지훈,한두정,김학연,이미애,백현동,김천제,Choi, Yun-Sang,Jeong, Jong-Youn,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Paik, Hyun-Dong,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

재구성 스틱형 육포의 저장 중 안정성 및 저장성 확보를 위하여 육포의 포장 방법 및 저장기간에 따른 pH, 수분활성도, 지방산패도, 경도, 총균수 및 관능검사를 측정하여, 육포의 품질관리에 대한 기초자료를 제공하고자 육포를 제조하여 상온에서 90일간 저장하면서 시료를 분석하였다. pH는 저장기간이 경과함에 따라 감소하였으나 일반포장과 진공포장 사이에는 유의적인 차이가 없었다 수분활성도는 진공포장에서는 저장기간이 경과함에 따라 유의적인 차이가 없었으나 일반포장의 경우는 저장기간이 경과함에 따라 감소하는 경향을 나타내었다. 간장 육포의 TBA 수치는 저장 15일부터 포장방법에 따라 유의적인 차이를 나타내었고 고추장 육포는 저장 30일부터 유의적인 차이를 나타내었다. 경도는 모든 처리구에서 저장기간이 경과함에 따라 증가하였고, 진공포장이 일반포장에 비해 경도의 변화가 적었다. 총균수는 저장기간이 경과함에 따라 증가하였다가 감소하는 경향을 나타냈으며 저장 동안 진공포장을 한 육포가 일반포장에 비해서 총균수가 적게 나타났다. 관능검사 결과도 저장기간이 경과함에 따라 대체적으로 진공포장이 일반포장과 비교하여 높은 점수를 받았지만 유의적인 차이를 나타내지 않았다. 따라서 일반포장은 소량의 공기를 포함하기 때문에 지방산패에 의한 산패취가 발생할 우려가 있어서 식감이 떨어질 수 있으므로 육포의 저장 중 안전성을 확보하기 위해서는 진공포장으로 유통하는 것이 저장성 측면에서 우수할 것으로 사료된다. The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.

음료 패키지의 디자인 전략에 관한 연구 -탄산음료 패키지 디자인을 중심으로-

김보영 ( Bo Young Kim ) 한국상품문화디자인학회(구 한국패키지디자인학회) 2009 상품문화디자인학연구 Vol.25 No.-

In the modern society a spectrum of design is very broad, and design become an essential part of human life. As time goes by, customers` shopping habits are changed into considering not only goods` quality but their brand power. These change arises from development in overall manufacutral technology. In consequence, qualitative differances compared with competitors` goods are decreased, so improvement of products` brand image is more important for increasing their competitiveness. Not only goods them self but also their package take an amount of part in forming brand image. These alterations in a market condition and customer`s shopping attitude have large influence on packaging design. In the past, packaging acted as a packing material aiding goods to be transported and kept. But, these days, packaging play an important role in the field of maketing to promote sales at a display stand. So Packaging design is a cost-effective method to achieve competitiveness. In this study, we research literatures about the functional role of beverage packaging design, based on packaging design`s theoretical background. And we investigate the changes of beverage packaging design from various classic containers that carrying drink, to modern beverage packaging. Also we review several domestic beverage packaging designs. We suggest seven strategic elements that are essential to beverage packaging design, and we predict future ideal packaging design by analyzing the long-lived carbonated drinks packaging. This study could be useful for pointing out problems of nowdays beverage packaging design and expecting future drink packaging design`s developmental direction.

A Study on Chinese Consumer Preference for the Tea Packaging Design –Focusing on the Comparative Analysis of China, Korea, and Japan Tea Packaging Designs

왕가려,장경풍 국제차문화학회 2024 차문화ㆍ산업학 Vol.63 No.-

Tea packaging reflects the cultural characteristics of different countries from all the following aspects: design concept, color, pattern elements, layout, and choice of materials. This study aims to propose means of improving Chinese tea packaging through the understanding of the formation processes of the tea culture concepts of Korea, China, and Japan. The study is based on comparative research and analysis of tea packaging in the three countries influenced by tea culture. The audience perspective was adopted to select three well-known tea brands in Korea, China, and Japan for comparative analysis. We combined qualitative and quantitative methods to compare tea culture elements, color elements, patterns, fonts, and image layouts of the visual language symbols. A total of 556 reliable questionnaires were obtained from the 600 questionnaires administered to varied age groups in China, and SPSS statistical data were used for the analysis, which revealed the following results. First, the colors and picture layouts of Korean tea packaging are more popular than those of China and Japan. Second, the pattern designs of Chinese tea packaging are more popular than those of Korea and Japan. Third, the font designs of the Japanese tea packaging are more popular than those of China and Korea. Fourth, the intention to buy tea is more predominant in Korea than in China and Japan. Korean, Chinese, and Japanese tea cultures and tea packaging designs are related to each other, and the visual language symbols of tea packaging design absorb the relevant tea culture heritage. It is also hoped that the visual language symbols of the tea packaging designs of the three countries can learn from each other through the present study and new and innovative ideas can emerge in tea packaging designs in tandem with the domestic tea culture inheritance. The comparison and discussion of the differences, problems, supplementary schemes, and improvement directions of Chinese tea packaging design enabled us to posit modern and systematic fundamental information about Chinese tea packaging.