茶在中国人的饮食生活中已有悠久的历史。古人对饮茶特别讲究,总结出一套完整的饮茶经验。明朝许次纾在《茶疏》中说:“茶滋于水,水借乎器,汤成于火;四者并顾,缺一则废。”这是说“茶水火器”四者完美结合,才能得到一杯高品位的茶,进入饮茶的境界。虽然“茶水火器”四者都重要,但水可以说是重中之重。上个世纪初,讲究饮茶的人总是用陶壶,泉水,栗炭火煮之。用此沸水泡出的茶该是四者完美的结合了。茶水工作者曾对茶与水的关系做过多次分析测定和试验对比。以浙江杭州为 Tea has a long history in the Chinese dietary life. The ancients pay special attention to tea, summed up a complete set of tea experience. The Ming Dynasty Xu Shu said in the tea sparse: “tea in the water, water through the device, the soup into the fire; four and care, lack of a waste. ” This is “tea firearms ”The perfect combination of the four in order to get a cup of high-grade tea, tea into the realm. Although the four “firearms” are important, but water can be said to be the top priority. Early last century, pay attention to people who always use tea pots, spring water, chestnut charcoal fire cook. The tea brewed with this boiling water is the perfect combination of the four. Tea workers have done on the relationship between tea and water many times the analysis of determination and experimental comparison. Hangzhou, Zhejiang