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首页> 外文会议>International conference on human-computer interaction;International conference on digital human modeling >Research on the Performance of Three Tea Whisks of 'The Way of Tea' with Different Experience
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Research on the Performance of Three Tea Whisks of 'The Way of Tea' with Different Experience

机译：不同体验的三种茶道“茶道”的性能研究

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摘要

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.
机译：本文研究了三种日本茶wh在“茶道”过程中对气泡形态的影响。记录完成茶加工时间的30％，50％，80％和100％后各搅拌器的气泡形态和分布状态，并通过数值处理进行分析。为了验证茶wh的质量，聘请了两名茶师傅作为专家和非专家，对三种茶making的性能进行了评估和比较。专家可以很好地控制三个茶搅拌器。

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