The ancients said: "Water is the mother of tea." A fine tea should be infused with good water. It was reflected that people delight in talking about the "double uniqueness" of Hangzhou - "Longjing tea and Tiger-Running spring water". There was also a saying handed down from ancient times: "Tea from the top of Mengshan Mountain and water from Yangtze River were the best choices."
    Ancient people studied waters used for brewing tea as a special discipline.
    Xu Cishu of the Ming Dynasty described in his book  "Tea Report" that the essence of a fine tea was volatilized by water, he wrote that tea could not be evaluated without water. Zhang Dafu discussed in his "Meihuacaotang Conversation by Writing" that the nature of tea was discovered in water; one hundred percent perfect tea liquid could be obtained when eighty percent perfect tea was infused with one hundred percent perfect water, while eighty percent perfect tea liquid could be obtained when one hundred percent perfect tea was brewed with eight percent perfect water". Zhang Yuan described in  "Tea Records" that“Tea was the god of water and water the foundation of tea".