Research on the Performance of Three Tea Whisks of “The Way of Tea” with Different Experience
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.
KeywordsThe way of tea Tea whisk Bubble form Japanese tea
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