Image Feature Extraction from Tea Leaves for Measuring the Degree of the Steaming

Suitable steaming of tea leaves is a vital process in the tea manufacturing. In this paper, we propose a method of feature extraction from tea leaves for measuring the degree of the steaming. Observing the changes of shape and color of tea leaves by the steaming, we found that central veins gradually stand out. Therefore, we adopted the contrast between color of the central vein and its surrounding areas to measure the degree of the steaming. This paper describes a method to detect central veins of tea leaves and analyze the feature of contrast by using image processing techniques.