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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 distri-bution state by each whisk after 100%, 80%, 50% and 30% of tea making fin-ishing time were recorded and analyzed through numerical processing. In order to verify the quality of tea whisk, three kinds of tea whisks’ performance were evaluated and compared during the whole tea making process. Consequently, it can be concluded that “Yabunochi” was the most efficient tea whisk for making a perfect Japanese tea.

Comparison of Different Tea Whisk Influence on Bubble Form in Processes of “The Way of Tea”