古人对泡茶水温十分讲究。宋代蔡襄在《茶录》中说:“候汤(即指烧水)最难,未熟则沫浮,过熟则茶沉,前世谓之蟹眼者,过熟汤也。沉瓶中煮之不可辨,故曰候汤最难。”明代许次纾在《茶疏》中说得更为具体:“水一入铫,便需急煮,候有松声,即去盖,以消 The ancients on the tea temperature is very particular about. In the Song Dynasty, Cai Xiang said in the book of tea: ”waiting soup (referring to the boiling water) is the most difficult, not yet cooked floating, over-cooked tea Shen, past life, said the crab, over cooked soup also. Therefore, it is hard to say that the soup is the most suitable for soup cooking. “” The world is best known in the tea sparse world in the Ming Dynasty: " To eliminate