Tips
Tea should be brewed well, and water is very important.
The ancients used mountain spring water, river water, well water, dew, rain and snow water to make tea, which is elegant and interesting;
1
Mountain springs, rivers
Lu Yu of the Tang Dynasty said in the "Tea Classic": "Its water is used on the mountain water, in the river water, and under the well water." Its landscape, picking milk springs and stones on the slow flow, its waterfall gushing and do not eat, long food makes people have neck diseases. And do not let those who flow in the valley, do not leak, from the fire to the frost outskirts, or the hidden dragon and animal poison in the middle, the drinker may decide to shed its evil, so that the new spring trickles down. Its river water, take away the people far away. Wells take many. ”
Lu Yu believes that the mountain spring water that drips from the stone milk in the stone cave or enters the stone pond and flows slowly through sand and stone is the best, followed by the flowing river water.
2
Living well water
Although Lu Yu believes that the well water is the worst, the Song Huizong Zhao Yao's "Treatise on The Great View of Tea" is still more respected, "Water is beautiful with its lightness and sweetness. Light sweetness is the nature of water, unique and rare. The ancients tasted water, although they knew that the Zhongshan Hui Mountain was the top, but the distance between people and each other seemed to be unusual. But be the cleaner who takes the mountain spring. Secondly, the regular extraction of well water (i.e., living well water) is available. If the water of the river is fishy, the mud is dirty, although it is light and sweet. ”
Zhao Tuo believes that the water should be clean, and it is also necessary to consider whether it is convenient to take water.
3
dew
Pinghu Lake is a few miles of fragrant lotus, and there are many dewdrops on the lotus leaves.
The bottle is charged for cooking tea, and the mountain villa rhyme is really no fault.
This poem was composed by the Qianlong Emperor of the Qing Dynasty, from which we can not only see that his old man has a special love for drinking tea, but also pays great attention to the water of making tea, and must choose the dew on the lotus leaves.
4
Rain, snow
In Cao Xueqin's "Dream of the Red Chamber" of the Qing Dynasty, Miao Yu is also a tea ceremony master, and there is a passage in the "Dream of the Red Chamber": Miao Yu holds a small tea tray with begonia fancy carved lacquer filling the golden yunlong offering, which places a kiln multicolored small cover bell, and personally pays tribute to Jia Mu for tea.
Jia Mu said, "I don't drink Lu'an tea." Miao Yu smiled and replied, "I know, this is Lao Junmei." When Jia Mu asked about the water of tea, Miao Yu replied, "The rain of the old year." ”
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