关于冲泡茶叶应该选用什么样的水,自古以来就有许多论述。唐代陆羽《茶经》五之煮指出:“其水用山水上,江水中,井水下”。张又新《煮茶水记》一书,专门论述茶与水质,指出:庐山康王谷水帘水为第一,无锡惠山石泉水为第二,蕲春兰溪石下水为第三。还有刘 There has been much discussion since ancient times on what kind of water should be chosen for tea brewing. Lu Yu in the Tang Dynasty, “Tea by Five,” said: “The water with landscapes, river water, well underwater.” Zhang Yuxin’s book “Cooked with Tea”, a book devoted to tea and water quality, states: Lushan Kangwang Valley curtain water is the first, Wuxi Huishan Stone Spring is the second, and Hunchun Lanxi Stone is the third. There Liu