"In the scenery, in the river, in the well" Can you tell me why?

Most mountain springs come from mountains with overlapping rocks. The mountain is lush with vegetation, and the mountain spring gathered from the trickle of rock faults is rich in carbon dioxide and various trace elements beneficial to human body; The spring water filtered by sand and gravel is clean and clear, and contains almost no chlorine, iron and other compounds. Using this spring water to make tea can keep the color, fragrance and shape of tea to the maximum extent. But not all mountain springs can be used to make tea, such as sulfur mineral water.

Rivers and lakes belong to surface water, containing more impurities and higher turbidity. Generally speaking, it is difficult to achieve good results in making tea. However, they are far away from human beings, with lush vegetation and less pollutants. Such rivers and lakes are still good water for making tea. For example, Fuchun River in Tonglu, Zhejiang, Qiandao Lake in Chun 'an and Jianhu Lake in Shaoxing are all examples. In the Tang Dynasty, Lu Yu said in the Book of Tea: "Its rivers take away those who are far away." That's what I'm saying. Bai Juyi in the Tang Dynasty said in his poem: "Shu water is surprised when it arrives, and Wei water is precious when it is first fried." He thinks Wei Shui fried tea is very good. In the Tang Dynasty, Li Qunyu said, "Wu Ou is fragrant with water and green flowers", and it is not bad to make tea with water. Xu Cishu in the Ming Dynasty further said in Tea Sparse: "The water of the Yellow River falls from the sky. Turbid soil, clear and clean, fragrant and spontaneous. " It is said that even the turbid Yellow River water can make tea soup mellow as long as it is clarified. This situation is the same in ancient times and modern times.

Well water belongs to groundwater, with low suspended matter content and high transparency. However, most of them are shallow groundwater, especially urban well water, which is easily polluted by the surrounding environment and is harmful to the taste of tea. So, if you can draw water from the well of life to make tea, you can also make a good cup of tea. That's what Lu Yu said in the Tea Classic in the Tang Dynasty, and Lu Shusheng said in the Seven Products of Fried Tea in the Ming Dynasty that "there are many people who take wells and many people who take water".