In daily life, if possible, you can choose qualified and branded mineral water to make tea. If economic conditions are relatively tight, treated tap water is also an ideal water for making tea. Choose "two boils" to boil water and taste tea, which has both historical origins and practical significance. When it comes to tea tasting, it was tea sage Lu Yu who first put forward the theory of three boils: "The first boil is when the fish eyes make a slight sound; the second boil is when the edge is like a gushing spring with beads; the third boil is when there are waves and drums." This means that when the water is boiled for the first time, bubbles the size of fish eyes emerge and make a slight sound, which is the first boil; then, bubbles continue to bubble up along the edge of the bottom of the teapot like a spring, which is the second boil. ; Finally, the entire water surface of the pot boils, like rolling waves, which is the third boil. If it is overcooked, the soup will lose its properties and cannot be drunk. The tea sage Lu Yu divided the process of boiling water into three stages, which promoted the tea art of the Tang Dynasty, deepened the understanding of tea tasting and water appreciation in the Song, Ming and Qing dynasties, realized the charm of tea tasting, enhanced artistic conception, and enriched culture. The connotation has played an important role, and it is still a famous saying for tasting tea and appreciating water. However, in real life, most electric teapots are used to boil water, and their firepower has been designed according to the optimal configuration and can be operated freely. However, to master the timing of boiling water properly, you need to operate it carefully. Some tea masters do not have enough awareness of the "three boils" when boiling water and let the water boil continuously. This is a very bad habit. This not only reduces the freshness of the tea soup, but also is not conducive to drinking health. In fact, friends who often drink tea know that it is not possible to make tea with unboiled water, but making tea with water that has been "boiled" or re-boiled many times will make the tea soup darker and astringent. This is because more nitrites and residual substances are produced in the water, which is harmful to health if consumed for a long time. Therefore, special emphasis is placed on boiling water over high heat and quickly, never over slow heat. It is most suitable to make tea by boiling water twice.