Advertisement

Research on the Motion Technique of Japanese Tea Ceremony

  • Soutatsu Kanazawa
  • Zelong WangEmail author
  • Yuka Takai
  • Akihiko Goto
  • Tomoko Ota
  • Hiroyuki Hamada
Conference paper
Part of the Lecture Notes in Computer Science book series (LNCS, volume 9745)

Abstract

In this paper, the tea making of motion skill by tea master of “The way of tea” was investigated by High speed camera. The most important process at beginning of tea making, which using tea whisk to mix the hot water and tea powder with high speed, was focused and recorded. The tea master’s motion track of tea whisk was clarified and analyzed by software. The final tea also was recorded by camera. The surface of bubbles was measured by numerical method. The expert regular move up and down tea whisk was considered the important Characteristics for the tea making motion.

Keywords

Motion technique Japanese tea ceremony The way of tea Tea making skill 

References

  1. 1.
    Tujimoto, N., Ichihashi,Y., Iue, M., Ota, T., Hamasaki, K., Nakai, A., Goto, A.: Comparison of bubble forming in a bowl of thin tea between expert and non-expert. In: Proceeding of 11th Japan International SAMPE Symposium and Exhibition (2009)Google Scholar
  2. 2.
    Goto, A., Endo, A., Narita, C., Takai, Y., Shimodeand, Y., Hamada, H.: Comparison of painting technique of Urushi products between expert and non-expert. In: Advances in Ergonomics in Manufacturing, pp. 160–167 (2012). ISBN: 978-1-4398-7039-6Google Scholar
  3. 3.
    Aiba, E., Kanazawa, S., Ota, T., Kuroda, K., Takai, Y., Goto, A., Hamada, H.: Developing a system to assess the skills of Japanese way of tea by analyzing the forming sound: a case study. In: Human Factors and Ergonomics Society International Meeting (2013)Google Scholar
  4. 4.
    Kanazawa, S., Ota, T., Wang, Z., Wiranpaht, T., Takai, Y., Goto, A., Hamada, H.: Experience factors influence on motion technique of “the way of tea” by motion analysis. In: Duffy, V.G. (ed.) DHM 2015. LNCS, vol. 9185, pp. 155–163. Springer, Heidelberg (2015)CrossRefGoogle Scholar
  5. 5.
    Kanazawa, S., Ota, T., Wang, Z., Tada, A., Takai, Y., Goto, A., Hamada, H.: Research on the performance of three tea whisks of “the way of tea” with different experience. In: Duffy, V.G. (ed.) DHM 2015. LNCS, vol. 9184, pp. 95–103. Springer, Heidelberg (2015)CrossRefGoogle Scholar
  6. 6.
    Kanazawa, S., Ota, T., Wang, Z., Wongpajan, R., Takai, Y., Goto, A., Hamada, H.: Visual evaluation of “the way of tea” based on questionnaire survey between Chinese and Japanese. In: Duffy, V.G. (ed.) DHM 2015. LNCS, vol. 9184, pp. 299–306. Springer, Heidelberg (2015)CrossRefGoogle Scholar

Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Soutatsu Kanazawa
    • 1
  • Zelong Wang
    • 2
    Email author
  • Yuka Takai
    • 3
  • Akihiko Goto
    • 3
  • Tomoko Ota
    • 4
  • Hiroyuki Hamada
    • 1
  1. 1.Urasenke KonnichianKyotoJapan
  2. 2.Advanced Fibro-ScienceKyoto Institute of TechnologyKyotoJapan
  3. 3.Department of Information Systems EngineeringOsaka Sangyo UniversityDaitoJapan
  4. 4.Chuo Business GroupOsakaJapan

Personalised recommendations