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Research on the Performance of Three Tea Whisks of “The Way of Tea” with Different Experience

  • Soutatsu Kanazawa
  • Tomoko Ota
  • Zelong WangEmail author
  • Akihiro Tada
  • Yuka Takai
  • Akihiko Goto
  • Hiroyuki Hamada
Conference paper
Part of the Lecture Notes in Computer Science book series (LNCS, volume 9184)

Abstract

In this paper, three kinds of Japanese tea whisks’ influence on bubble form in “the way of tea” process were investigated. The bubble form and distribution state by each whisk after 30 %, 50 %, 80 % and 100 % of tea making finishing time were recorded and analyzed through numerical processing. In order to verify the quality of tea whisk, two tea masters were employed as expert and non-expert, and three kinds of tea whisks’ performance were evaluated and compared during the whole tea making process. The expert can controlled three tea whisks very well.

Keywords

The way of tea Tea whisk Bubble form Japanese tea 

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: Proceedings of the 11 th Japan International Sampe Symposium and Exhibiton (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: Trzcielinski, S., Karwowski, W. (eds.) Advances in Ergonomics in Manufacturing, pp. 160–167. CRC Press, USA (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: Proceedings of the Human Factors and Ergonomics Society International Meeting (2013)Google Scholar

Copyright information

© Springer International Publishing Switzerland 2015

Authors and Affiliations

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

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