Tea is a kind of beverage, its drinking value is completed by the dissolution of water, so the quality of water directly affects the quality of tea soup. Since ancient times, our country has been very particular about the choice of tea brewing water, and even regarded "Shiquan Jiaming" as "life blessing". There are many chapters and monographs in the ancient books, explaining the relationship between tea and water. The more representative ones are the "Tea Jing" by Lu Yu of the Tang Dynasty, the "Cooking Tea Water Notes" by Zhang Youxin, the "Water Notes of Daming" by Ouyang Xiu of the Song Dynasty, and the Song Huizong Zhao Ju's "Daguan Tea Theory", Ye Qingchen's "Study of Cooking Tea", Ming Dynasty Xu Xianzhong's "Shui Pin", Tian Yiheng's "Cooking Spring Sketch", Qing Dynasty Tangyuxian's "Quanpu", Lu Tingcan's "Continued Tea" "The Classics" and Liang Zhangju's "Guitian Suo Ji" Volume 7 "Pinquan" etc. Among them, "The Book of Tea·The Cooking of Five Teas" summarizes the experience of making tea before the Tang Dynasty: "The water is used in mountains, rivers, and wells." It is also said that when taking spring water in the mountains, you should choose white stone crevices. When the water comes out of the source, there is a stone pond to cover the water, and then it is best to slowly flow out from the stone pond. Spouting or torrential water is "don't eat", and if you drink it regularly, it will cause neck problems. The stagnant water, even if it is cold, cannot be drunk. The river water must be taken from the water far away from the residential area, and the well water must be the well water that people often absorb.The choice of the water used by the ancients for making tea is boiled down to two criteria: one is water quality; the other is water taste. Regarding water quality, there are three aspects, namely, clean, live, and light. Purity is for turbidity, asking for water to be clean and not muddy; for life is for death, asking for active and flowing, not static stagnant water; lightness is for weight, good water is light in texture, floating in On the top, inferior water is heavy and sinks down. The most fundamental request of the ancients is to make tea water clear. In the Ming Dynasty, Tian Yiheng said that the clearness of water was "Lang Ye, quiet, and clear water", and referred to the water that was "clear and clear" as "ling water". Drinking water should be of clean texture, especially water used for cooking tea. In the Ming Dynasty, Xiong Ming also said in "Luo Gong Tea Notes": "Cooking tea, water is the most important." If the water is not clean, the tea soup will be turbid, which is difficult to attract people's eyes. The water is clean, free of impurities, transparent and colorless, so it looks brown. The tea soup of Doucha in the Song Dynasty is better to be white and slightly blue. It is to take the cleanness of water as the first criterion for water use in China Chunmee Green Tea. Song Huizong said that the water of some rivers has "fishy fish and muddy dirt", and such water is "light but unwilling to take." In order to achieve the purpose of cleaning, in addition to choosing water springs, we also pay attention to the storage of water. People often put white stones and other objects in the water tank to remove impurities in the water. Drinking tea and water, with clearness as the first, can do it lively, lightly, and sweetly. To this day, the same is true for China Tea Suppliers' daily drinking water minimum request.