According to Cheng Pei-kai, a professor at the City University of Hong Kong who has edited and annotated records in the second volume of the Tang dynasty Classic of Tea by Lu Yu, when Chinese people make tea, they typically take note of the following: (1) You've got to have good water, and the best are (in order) mountain spring water, river water, and well water.
根據香港城市大學鄭培凱教授整理唐代茶聖陸羽所作《茶經》下卷的記載，中國人泡茶，宜注意幾件事：一要有好水，最好的是山泉水，江水次之，井水又次。