2.2.1 异曲同工：茶的冲泡3.pptxVIP

唐代陆羽《茶经》指出：”山水上，江水中，井水下“，强调水源和质量对茶汤的影响。明代张大复《梅花草堂笔谈》进一步说明茶味取决于水质，好水可提升茶味，差水则减损茶味。

LuYu,afamousteaexpertintheTangDynasty(618-907),pointedoutinhisClassicofTeathatForbrewingtea,thewaterfrommountainscomesfirst,thatfromriverssecond,andthatfromwellslast.Heemphasizedtheimportanceofwatersourceandqualitytoteainfusion.InhisEssaysfromtheThatchedCottageofPlumBlossoms,ZhangDafu,ascholarintheMingDynasty(1368-1644),furtherexplainedthatteaflavordependsonthequalityofwater.Goodwatercanenhancethetasteoftea,whilebadwaterdimi