Famous Tea Research Articles

Population Structure Analysis and Genome-Wide Association Study of Tea (Camellia sinensis (L.) Kuntze) Germplasm in Qiannan, China, Based on SLAF-Seq Technology

Duyun Maojian tea is a famous tea in China. In this study, the specific-locus amplified fragment (SLAF) sequencing method was used to analyze the population structure and conduct a genome-wide association study (GWAS) of 2 leaf traits of 123 tea plants in Qiannan, China. A total of 462,019 SLAF tags and 11,362,041 single-nucleotide polymorphism (SNP) loci were obtained. The results of phylogenetic tree analysis, cluster analysis, and principal component analysis showed that 123 tea germplasms were clustered into three groups, and the heterozygosity rates for Groups I, II, and II were 0.206, 0.224, and 0.34, respectively. Generally, tea germplasms in a production area are clustered in a group, indicating that tea germplasms in different production areas have certain genetic diversity. The traditional Duyun Maojian tea core production areas, TS and DC-SJ, are clustered into Group I and Group II respectively, while the ZY production area is relatively independent in Group III. Furthermore, based on GWAS analysis, 11 candidate genes related to leaf apex and 7 candidate genes related to leaf shape were obtained. This study clarified the genetic relationship among eight Duyun Maojian tea production areas and obtained candidate genes related to leaf apex and leaf shape development. The results showed that population structure and candidate genes are an effective basis for the breeding of Duyun Maojian tea germplasm.

Climatic Suitability Zoning of Tea Planting in Mainland China

Starting from the national scale and annual level, the potential climate factors are interpolated into 10 km×10 km grid data based on the daily data set of 1903 weather stations from 1961 to 2019 across the country, and a tea plant distribution dataset consisting 1115 records is established. Using the maximum entropy model and GIS technology, the dominant climatic factors affecting tea plant in mainland China are screened according to the contribution percentage and Jackknife method, and the climatic suitability zoning of tea plant is divided into 4 grades: Unsuitable, sub-suitable, suitable and optimum, using the natural break point classification method. The threshold values of dominant climate factors for different division levels are determined and the climate characteristics of tea suitable zones are analyzed. The result shows that the maximum entropy model constructed based on the dominant affecting climatic factors is suitable for climatic suitability zoning of tea plant. The dominant climatic factors affecting the distribution of tea plant are averaged extreme minimum temperature, the frequency of spring frost, annual mean temperature, annual precipitation, and averaged relative humidity from March to September. The zoning results by the model are in good agreement with the distribution of famous tea towns and the location of geographical symbol tea. The changes of areas suitable for tea plant in different periods are also studied, and it shows that the north boundary of the tea plant suitable area for the six decadal periods from 1961 to 2019 is roughly the same, and all regions show a decreasing distribution trend from high latitudes in the east to low latitudes in the west. The areas where the northern boundary moves obviously are mainly in the high-latitude provinces in the east. The decadal variation of the centroid of the overall tea plant suitable area is relatively slight: The suitable areas expand northwards gradually except for the 1960s-1970s and the 1980s-1990s. These results provide a scientific basis for rational planning of tea planting layout and scientific development of tea industry. The zoning method adequately considers climatic conditions of the study area under natural conditions. However, other factors such as land use types, soil conditions, and tea varieties are not fully considered, and the interpolation method does not consider the influence of altitude on meteorological elements, which makes the result of area optimum for tea planting larger than reality.

Method of famous tea sprout identification and segmentation based on improved watershed algorithm

In the automatic intelligent picking of famous tea sprouts, the images obtained by the robot vision system have the following problems: the highlighted surface of a tea sprout leads to identification omissions, and the color distinction rate between the sprout and old leaves is low, resulting in an incomplete tea sprout segmentation and high segmentation error rate for old tea leaves. A tea sprout recognition segmentation method based on an improved watershed algorithm is proposed in this study. First, images of naturally grown tea leaves in a tea garden are collected. After an experimental analysis and comparison, the collected tea samples are smoothed by Gaussian filtering to remove noise, split the channels, obtain R, G, and B components, and analyze their characteristics. Second, the optimal adaptation threshold T′ is determined using the minimum error method. For all pixels of the B component, the pixel values are set to be greater than the threshold of zero. Third, image operations are performed on the G and B′ components to obtain G-B′ components, and the minimum error method is used to obtain the best adaptation thresholds T1 and T2 and enhance them via piecewise linear transformation to improve the distinction between the young leaves and the background in the image. Lastly, binarization is performed, and the Canny operator is utilized for edge detection. The foreground and background areas are determined, the unknown area is calculated and marked, and the watershed function is used to complete the segmentation. A comparative experiment is conducted by comparing the 100 samples collected using the threshold segmentation algorithm, watershed segmentation algorithm, and the proposed segmentation algorithm. One group is randomly selected among tea samples numbered 1–10, and another nine groups of tea samples are selected with a number interval of 10 for a total of 10 groups. Their experimental data are analyzed. Results show that the improved algorithm has an average segmentation accuracy rate of 95.79%, and it improves the accuracy and integrity of the segmentation of tea leaves.

Deviation Tolerance Performance Evaluation and Experiment of Picking End Effector for Famous Tea

Accurately obtaining the posture and spatial position of tea buds through machine vision and other technologies is difficult due to the small size, different shapes, and complex growth environment of tea buds. Therefore, end effectors are prone to problems, such as picking omission and picking error. This study designs a picking end effector based on negative pressure guidance for famous tea. This end effector uses negative pressure to guide tea buds in a top-down manner, thereby correcting their posture and spatial position. Therefore, the designed end effector has deviation tolerance performance that can improve the picking success rate. The pre-experiment is designed, the tip of apical bud is referred to as the descent position, and the negative pressure range is determined to be 0.6 to 0.9 kPa. A deviation tolerance orthogonal experiment is designed. Experimental results show that various experimental factors are ranked in terms of the significance level of the effect on the average success rate, and the significance ranking is as follows: negative pressure (P) > pipe diameter (D) > descent speed (V). An evaluation method of deviation tolerance performance is presented, and the optimal experiment factor-level combination is determined as: P = 0.9 kPa, D = 34 mm, V = 20 mm/s. Within the deviation range of a 10 mm radius, the average success rate of the negative pressure guidance of the end effector is 97.36%. The designed end effector can be applied to the intelligent picking of famous tea. This study can provide a reference for the design of similar picking end effectors for famous tea.

Magnesium Supplementation Alters Leaf Metabolic Pathways for Higher Flavor Quality of Oolong Tea

Oolong tea, one of the most famous tea beverages in China, contains specialized metabolites contributing to rich flavors and human health. Accumulation patterns of such metabolites and underlying regulatory mechanisms significantly vary under different growth conditions. To optimize quality and yield while minimizing environmental effects, three treatments were designed in this study: Conventional fertilization, optimized fertilization, and optimized fertilization supplemented with magnesium (Mg). We investigated the yield, taste quality, primary and secondary metabolites of oolong tea, and found that a substantial reduction in chemical fertilizers (nutrient optimization by reducing 43% N, 58% P2O5 and 55% K2O) did not affect the tea yield in this study. Interestingly, Mg fertilization is an important factor influencing amino acid and sugar accumulation in oolong tea, resulting in higher concentrations of total free amino acids and a lower ratio of tea polyphenols (TP) to free amino acids (FAA). Gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) combined multivariate analyses revealed distinct features of metabolite accumulation in leaves of three different treatments, as indicated by 34 differentially accumulated characteristic compounds. The levels of serine, aspartic acid, isoleucine, phenylalanine, theanine, and proline were reduced by fertilizer optimization and increased by Mg supplementation. Mg particularly promoted theanine accumulation favoring a stronger umami taste of oolong tea, while decreasing astringency and bitter metabolites. Thus, Mg application paves a new path for tea quality improvement in Southern China where Mg deficiency in the soil is a frequent limiting factor for crop production.

Locating Famous Tea’s Picking Point Based on Shi-Tomasi Algorithm

To address the difficulty of locating the picking point of a tea sprout during the intelligent automatic picking of famous tea, this study proposes a method to obtain information on the picking point on the basis of the Shi-Tomasi algorithm. This method can rapidly identify a tea sprout’s picking point and obtain its coordinates. Images of tea sprouts in a tea garden were collected, and the G-B component of tea sprouts was segmented using the Otsu algorithm. The region of interest was set with the lowest point of its contour as the center. The characteristics of tea buds and branches in the area were extracted, and the Otsu algorithm was used for a second segmentation of tea sprout images. The tea buds were segmented using the improved Zhang algorithm. The branch feature binary image was used to refine the skeleton, and the Shi-Tomasi algorithm was used to detect the corners of the skeleton and calculate and mark the picking points of the shoots. Sixty sets of samples were tested. The test identified 1,042 effective shoots for tender buds, and 887 picking points were marked, with a success rate of 85.12%, thereby verifying the effectiveness of the method and providing a theoretical reference for the visual positioning of the automatic picking of famous tea.

Design and experiments of 4CJ-1200 self-propelled tea plucking machine

As agricultural labor is decreasing, famous tea production is nearly hard to sustain and is getting more and more expensive in China. To improve the mechanization of tea plucking, this paper designs a self-propelled track-type tea plucking machine that integrates mechanic, hydraulic and electronics. The main parameters of chassis were optimized based on conditions of tea garden. And, three different kinds of cutter blades were designed and analyzed about vibration performance with finite element software. Also, a rigid-flex mixed motion model was established. Based on the model and plots, it is explicit that: 1) the blades move in a sine law; 2) the blades take a symmetrical deform from middle to end while moving; 3) the deformation increases along the blade from the center to sides. The single factor experiment revealed that both travel speed and speed ratio of cutting and travelling had a significant effect on quality indexes (integrity rate, unpicking rate, stubble unevenness) of plucked tea leaf. By universal rotary combination experiment of quadratic regression, the regression equations of three indexes about two experimental factors were established. And, the comprehensive optimization of three indexes was conducted with software Design expert. The optimal operating parameters of machine are as follow: travel speed is 0.41 m/s, speed ratio of cutting and travelling is 1.06; prediction of three indexes are that integrity rate could be reach to 78.26%, unpicking rate reduced to 0.82%, stubble unevenness reduced to 1.30 mm. The results of verification experiment are that: integrity rate could be reach to 77.41%, unpicking rate reduced to 0.87%, stubble unevenness reduced to 1.23 mm. These test indexes that are very close to the predicted values, all surpass the requests specified in the standard of tea plucking with machine. In all, the optimized parameter set is indeed synthetically optimal one that enables the wide use of this tea plucking machine, which can be used in the tea garden that has a lengthways slope less than 18°, a crosswise slope less than 20°, and a height of tea trees between 50-120 cm. From above, the tea plucking machine investigated in this paper provides an effective solution to present tea picking problem that is the bottleneck of tea industry. Further studies need to do for making this machine more automated and intelligent. Keywords: agricultural machine, tea, harvesting, reciprocating cutter, model, design, experiment, optimization DOI: 10.25165/j.ijabe.20211406.5519 Citation: Han Y, Xiao H R, Song Z Y, Chen Q M, Ding W Q, Mei S. Design and experiments of 4CJ-1200 self-propelled tea plucking machine. Int J Agric & Biol Eng, 2021; 14(6): 75–84.

제주 차 산업의 미래와 네트워크 구축방안 연구

Jeju is one of the most famous tea producing areas in Korea with high reputation and competitiveness throughout the countrywide. Most of all, a beautiful tea garden, museum, and experience space run by AMOREPACIFIC have become a place that anyone who visits Jeju wants to go. This study starts from a simple question about the insecurity of current status, how long will this penalty of popularity be maintained. The future has countless factors that threaten us with uncertainty. However, these features make infinite possibilities for the future and enable creative actions through future predictions. The purpose of this study is to explore and predict obstacles and opportunity factors in the uncertain future environment and combine them with Jeju s tea assets to develop a more dynamic future framework as tomorrow s discourse on Jeju s tea industry. In order to logically shape these needs and causality, this study derives its implications by accessing and reorganizing various literature and statistics on major aspects such as future population trends, economic and industrial trends, and environmental changes. While linking them to the results of the SWOT analysis of Jeju tea industry, it is possible to suggest the future blueprint of Jeju tea industry with direction and measures to achieve them. Ultimately, the future of Jeju tea industry depends on how we strategically fuse and network future values. Jeju could be the epicenter of a lifestyle hub that breaks away from the traditional hub concept.

Research on the improvement of the core competitiveness of tea industry in famous tea town: A case study of Huangshan City, Anhui Province

Huangshan City, Anhui Province, is one of the most suitable tea producing areas in China, with a long history of tea making. There are many varieties of tea in Huangshan, such as Maofeng, Taiping Houkui, Qimen black tea and so on. Tea industry is an important economic pillar of Huangshan City. However, statistics in recent years show that there are obvious shortcomings in the quantity and quality of tea production in Huangshan City, and the development in domestic sales and export is slow. In this paper, the diamond model proposed by Professor Michael Porter is used to analyze the competitiveness of tea industry in Huangshan City from six aspects: production factors, demand situation, related and supporting industries, enterprise strategy and structure, as well as inter-industry competition, government and opportunity. It is suggested to try to promote the operation mode of "Leading Enterprises + Production Cooperatives + Farmers + Traditional Channels + Internet +", so as to form a more complete local tea industry chain and help more local tea farmers to increase income and become rich. Furthermore, relying on the rich tourism and cultural resources in the region, this paper tries to explore a unique development path that combines tea garden experience, tea culture and local tourism, highlights local characteristics and advantages, and seeks an optimized model suitable for the development of local tea industry.

Soil Water Infiltration Model for Sprinkler Irrigation Control Strategy: A Case for Tea Plantation in Yangtze River Region

The sprinkler irrigation method is widely applied in tea farms in the Yangtze River region, China, which is the most famous tea production area. Knowledge of the optimal irrigation time for the sprinkler irrigation system is vital for making the soil moisture range consistent with the root boundary to attain higher yield and water use efficiency. In this study, we investigated the characteristics of soil water infiltration and redistribution under the irrigation water applications rates of 4 mm/h, 6 mm/h, and 8 mm/h, and the slope gradients of 0°, 5°, and 15°. A new soil water infiltration model was established based on water application rate and slope gradient. Infiltration experimental results showed that soil water infiltration rate increased with the application rate when the slope gradient remained constant. Meanwhile, it decreased with the increase in slope gradient at a constant water application rate. In the process of water redistribution, the increment of volumetric water content (VWC) increased at a depth of 10 cm as the water application rate increased, which affected the ultimate infiltration depth. When the slope gradient was constant, a lower water application rate extended the irrigation time, but increased the ultimate infiltration depth. At a constant water application rate, the infiltration depth increased with the increase in slope gradient. As the results showed in the infiltration model validation experiments, the infiltration depths measured were 38.8 cm and 41.1 cm. The relative errors between measured infiltration depth and expected value were 3.1% and 2.7%, respectively, which met the requirement of the soil moisture range consistent with the root boundary. Therefore, this model could be used to determine the optimal irrigation time for developing a sprinkler irrigation control strategy for tea fields in the Yangtze River region.

Pemanfaatan Ekstrak Daun Teh (Camellia sinensis L) Dari Perkebunan Kemuning Kab. Karang Anyar dalam Pembuatan Sabun Padat Transparan dan Uji Aktivitas Antibakteri pada Staphyloccocus aureus

Kemuning’s plantations in Karang Anyar Regency are famous for their lush tea plantations and good quality. Tea leaves contain several substances including flavonoids, 30- 40% polyphenols, caffeine, essential oils and tannins. The famous tea leaf polyphenols are catechins. Catechins have properties as antidiarrheal, antibacterial, especially against Staphyloccocus aureus bacteria, which is one of the gram-positive bacteria that cause infections in the skin. Based on this, tea leaf extract can be used as a natural supplement in the manufacture of transparent soap products. In this study tea leaf extract became one of the components in making transparent soap by adding tea leaf extract to formula 1 (0%), formula 2 (1.5%), formula 3 (3%) and formula 4 (4, 5%). Then transparent soap preparations were tested for organoleptic and quality quality including moisture and vaporizing soap content, amount of fatty acids, free alkali content and levels of unbunned fractions and anti-bacterial activity against the growth of Staphyloccocus aureus bacteria. Based on the results of the study, it was found that transparent 4 solid soap with 4.5% tea leaf extract content had the darkest color of solid soap, evaporated water and substance content, free alkali content, fatty acid, acidity level (pH), unbonded fraction level and the highest foam stability. Formula 4 solid soap also has the best inhibitory power against the growth of Staphyloccocus aureus bacteria.

Bioclimatic assessments for tea cultivation in Western Nghe An

Bioclimatic assessments for tea cultivation in Western Nghe An

영국 홍차 블렌딩의 특성 연구

There are many factors that make tea culture in Britain particularly bloom. Among these factors, the blending of black tea contributed greatly to the birth of English tea culture.
 Blended tea in Britain began in the upper class on the basis of Chinese tea, but in India and Sri Lanka, which was its own colony, the mass production of black tea in the nineteenth century was popularized. Britain s most beloved English breakfast tee, a blend of British black tea blends, became a healthy morning tea with India, Ceylon,
 and Kanya, and Earl Gray became the world s most famous tea. Afternoon Blend is a refreshing car on a lazy afternoon, and it has become a representative icon of tea culture with Afternoon Tea Time. The relationship between blending and the culture of black tea in this article is as follows.
 First, the royal role played a major role in the formation and development of the British black tea culture. In particular, the court car life by Katharine Braganza who married Charles II is representative.
 Second, Blending promoted the development of tea culture by car lovers of aristocratic and upper classes. Afternoon tea marks the center of social culture.
 Third, various blending tees were developed in brand tea. It is typical to celebrate a special day or to develop a teapot related to the royal family as a blending tea. It is also worth noting that there is a clear distinction between whether milk is compatible or not.

Major tea processing practices in India.

Tea is the most popular beverage in the world and is the economical backbones of some countries like India, China, Kenya, Sri Lanka etc. Indian tea is very much popular among the world, specially Darjeeling tea which is famous for its flavour and taste. Among the various types of tea, orthodox tea is highly demandable for its quality. The present paper deals with various types of tea processing in India. Mainly three types of tea processing are practices in India. Among these, CTC tea processing is more common in Indian sub-continent followed by Green tea and Orthodox tea. In this paper, details manufacturing process and step wise pictorial viewed are presented. All the data are extracted from different world famous tea gardens of Darjeeling, terai and duars of Northern West Bengal.

소식과 이규보의 다시(茶诗)를 통한 인성다도 연구

In this thesis, as one of ways of the education to recover the human nature , I tried to carefully contemplate and compare the ideology of tea ceremony of the poet of Northern Song Dynasty Sodongpa and the poet of Koryeo Dynasty Lee Gyu-Bo. These two men, Sodongpa and Lee Gyu-Bo, were not only full of their humanitarian love and mercy but also well known as the famous tea lovers. Although they had to live the era confused with the honor and disgrace, however they lived the life frugal and moderate, feeling a complacence in a fundamentally poor living. Suggesting a desirable human image in this era through the tea-philosophy of these men, it is for what this thesis is aiming.
 The characteristics of the tea philosophy of Sodongpa (1036-1101)and Lee Gyu-Bo (1330-1374) are based on the ideology of harmony of three religions: Confucianism, Buddhism, Taoism. As the common point of these two poets, they are suggesting the spirit and the attitude of the man of virtue, accepting the ideology of Buddhism and Taoism focused on the ideology of Confucius and Mencius. And also, they have the transcendental ideology which is freely crossing over the boundary of the life value and the success value. Having the feature of Chuang-tzu, they pursued the life of living in self-contentment and complacence, as this Chinese philosopher explained in his writing in title of Soyoyu(逍遥游). In base of this ideology, in the background of their tea-poems, I analyzed the tea-philosophy of Sodongpa and Lee Gyu-Bo.
 We may define the tea-philosophy of Sodongpa and Lee Gyu-Bo as these two expressions: Tea-philosophy of spiritual-physical purification and Tea-philosophy of human science. These two philosophies comprise the views of life, politics, virtuous man of two poets and their values are closely related together.
 These two men s life of enjoying tea was so profound to the extent they regard the tea as their most important and precious partner. Through this kind of life, immersing in complete oblivion of self, they are finally arriving at the total tranquility. Through the repeated training of tea ceremony, while brewing the very appropriate taste of tea, they finally become to realize the moderation, to say in other word, the true meaning of harmony.
 Such a life of respecting tea ceremony was able to communicate with the ideology of harmony of Confucianism-Buddhism-Taoism and made people keep the figure of virtuous man, of highly noble and clean. Sodongpa and Lee Gyu-Bo lived with the transcendental and tranquil spirit just similar with the nature of tea. I am confident that the human image of these two great beautiful poets, who devoted themselves to the world of desire with such self-denying spirit, might be the spring to us, in solution of the problem of human nature education that our society is now seriously confronting.

The Famous Tea Producing Area Distribution Characteristics and the Forming Reasons in Bashu Region in Tang and the Five Dynasties

The Tang Dynasty is a landmark period of Chinese tea industry development. The custom of drinking tea in the Tang Dynasty promoted the development of tea industry, improved tea quality, and generated many famous kinds of tea. The Bashu region is the earliest tea-drinking and tea producing area. In the era of Tang and the Five Dynasties, based on the development of previous dynasties, the tea industry in Bashu region gained full speed growth. The tea producing area expanded, tea quality was improved, and some famous types of Bashu tea represented by Mengding tea appeared. In the period of the Tang and the Five Dynasties, the distribution of famous kinds of tea in Bashu region has its own characteristics and the cultivation of the famous kinds of tea was related to various elements. This paper starts with the introduction of the distribution of the famous tea of Bashu region, and discusses the characteristics and its forming reasons.

Effect of Infusion Time and Temperature on Decaffeination of Tea Using Liquid–Liquid Extraction Technique

AbstractPure caffeine was dissolved in four different solvents, i.e., distilled water, ethyl acetate, chloroform and dichloromethane; further, molar decadic absorption coefficient of each solvent was determined with the help of Beer–Lambert law. It was observed that dichloromethane was the best for decaffeination as compared with the other three solvents (i.e., distilled water, chloroform and ethyl acetate). Caffeine was extracted using dichloromethane from five famous tea brands, namely Alokozay, Lipton, Tapal, Tetley and PG TIPS. The amount of extracted caffeine was quantified by employing UV‐vis spectrophotometric technique. The concentration of the caffeine in the tea solution was determined at different brewing time (2, 5, 10, 15, 20, 25 and 30 min) and temperature (90 and 30C). The caffeine contents in the commercial brands (i.e., Alokozay, Lipton, Tapal, Tetley and PG TIPS) were found in the range between 1 and 5%.Practical ApplicationsCaffeine becomes an important issue because of its utilization in pharmaceuticals. It is also an eminent fact that excessive amount of caffeine can be dangerous to human health. In addition, tea is one of the main sources of caffeine for human body. So, the present experimental studies are mainly focused to quantify and reduce the caffeine contents using a cost‐effective, accurate and precise way. For this purpose, an analytical technique, i.e., UV‐vis spectrophotometry, used to determine the caffeine contents and solvent extraction process was employed to extract the caffeine from its tea aqueous solution.

Application Research of Computer Technology in the Xiazhoubifeng Tea Processing

The famous tea occupies an important position in the tea industry of China, but the quality is not stability. Using computer technology to study th change rules between the color and the moisture content in the processing of Xiazhoubifeng tea, the results showed that the color parameter R and G is strongly associated with the moisture content of tea in the whithering process, the correlation coefficients of them is above 0.95; When the moisture content of Xiazhoubifeng tea is 4%-7%, the color parameter L of whole tea is between the 18 and 19, the color parameter a is between-3 and-4, the color parameter b is between 3 and 4; Finally a test that was guided the xiazhoubifeng tea production with the computer technology achieved satisfactory results.

Using wavelet transform and multi-class least square support vector machine in multi-spectral imaging classification of Chinese famous tea

This article presented an intelligent method for recognition of different types of Chinese famous tea based on multi-spectral imaging technique. Two kinds of feature extraction methods including gray level co-occurrence matrix and wavelet transform (WT) were adopted for mining characteristic of multi-spectral image. Then multi-class least square support vector machine models were adopted for classification of multi-spectral image, which has little been used in this domain. Meanwhile the receiver operating characteristic (ROC) curve analysis was used to evaluate the performance of multi-spectral imaging classifier. To explore the structure of the wavelet textural features (WTFs), principal component analysis (PCA) was performed based on all the WTFs, and the most important features were detected through loading weight analysis of PCA. In experiments, the potential of WTFs was confirmed for extraction of characteristic from multi-spectral image with high recognition accuracy of 96.82%. And 18 WTFs were detected as the most important features for recognition by PCA. Furthermore, it can be found that the 18 features were the textural features of “contrast” of wavelet sub-space images. This finding may give great help for later research about multi-spectral image classification. The experimental results indicate that the proposed method is effective for recognition of multi-spectral image of different types of Chinese famous tea, the WT is an effective method for mining knowledge from mass multi-spectral imaging information, and PCA can be used to clear the structure of the WTFs.

Why Is a Raven Like a Writing Desk?

Many answers have been proposed to the riddle that the Mad Hatter posed to Alice at their famous tea party (for example, because Poe wrote on both). Let me argue for yet another one: the power of convention. As I compose this essay, the writing desk I am using is a spanking new Ma cintosh laptop with many gigabytes of storage and enormous computing power. Its screen is a marvel of full color clarity; it has a built-in video camera and microphone, and hence allows multiple methods of input and output. Yet it has a QWERTY key board. Why QWERTY? The QWERTY keyboard, named for the order of the keys on the left side of the first row of letter keys, was in vented in 1873 by Christopher Sholes, a Milwaukee newspaper editor. Its purpose was to split up keys that were commonly hit serially so that a too-fast typist would not jam the associated type bars. In addition to its primary goal of slowing things down, it also aided left-handed English language typists, for far more words can be typed with only the keys under the left hand than under the right. Now, since its purpose has been long anachronistic, why do we still persist in using it? The reason is, of course, the power of convention. After it became the conventional keyboard layout and touch typists learned it, they were