2D6-4 Behavioral Analysis on Making Process of The Way of Tea Between Expert and Non-Expert

Soutatsu KANAZAWA, Tomoko OTA, Zelong WANG, Yuka TAKAI, Akihiko GOTO, Hiroyuki HAMADA
2014 The Japanese Journal of Ergonomics  
1.Introduction The way of tea is one of strict Japanese ceremony with long history, which is a special art performance to entertain the guests, through the tea ceremony people will achieve temperament, improve the cultural quality and aesthetic view. However, until now the scientific explanation for the detail process skill is limited. Therefore, it is valuable to conduct some scientific comparison and motion analysis to keep this country cultural treasure and inherit to the next generation
more » ... ctively. In this research, Two Japanese tea masters from Kyoto were employed as the participants in this study. One of them was called expert with more than 30 years experience in 'the way of tea', who can keep the motion of scooping water and ensure the added water weight in the bowl nearly the same for each tea making process. The another participant was called non-expert who has 20 years experience in 'the way of tea'. During "the way of tea" performance, both expert and non-expert's motion were captured by camera. The behavioral motion of tea making process between expert and non-expert were inspected and compared. The stirring number and frequency by expert and nonexpert were focused and discussed. It is deserved to find that expert's action quicker and focus longer at first half process, and more accurate and more shift than non-expert at second half process, which provided a delicious of tea for the guests rather than non-expert. The size of bubble floated on the surface of the tea by expert and non-expert after first and second process was measured by numerical method. The bubble distribution was calculated and compared with weibull distribution. In a word, expert's behavioral differences and characteristic on the way of tea were revealed and also delivered some certain motion skills for beginners consequently. 2.Method 1.5g of matcha tea power and approximate 56 g of hot water were dumped into the bowl, and the moisture content of tea was controlled at approximately 97% steadily. The participants were required to whisk together green tea powder and hot water. And bubble form and distribution state after 50% and 100% of tea making procedure were also recorded by single-lens reflex camera (D40x Nikon CO. Ltd), which was called First period and Second Period. Both expert and non-expert's complete process, 100% tea making time, were clearly recorded by a high-speed camera. (FASTCAM SA4 Photron CO. Ltd) Furthermore, all the photos were transformed into the same size as the size of the bowl (Diameter: 12.6cm) firstly as shown in left photo in Fig.1 . The marked bubbles were transformed by the binarization processing method into a white and black two colors as shown in right pictures in Fig 1. The outlines of bubble form were also sketched on the processed image. The areas of the bubbles were calculated and converted to the area unit. Finally, the bubbles' state was analyzed by weibull distribution. It should be mentioned that only bubble forms larger than 0.02mm 2 area was marked. Fig.1 Procedure of image processing 2D6-4
doi:10.5100/jje.50.s330 fatcat:ltedfux4crhwpfho3dewhjjqve