Cha Sheng Lu Yu first put forward the theory of "three boiling points": "Its boiling point is like the sound of fish; The edge is like a spring and a bead boiling; Teng Bo Gu Lang is three boiling. " It means that when water boils to its initial boiling point, bubbles as big as fish eyes come out with a slight noise, which is boiling; Then along the bottom of the teapot, like a spring, bubbles keep coming up, which is secondary boiling; Finally, the whole pot surface boils, such as waves rolling, which is triple boiling. If it is overcooked, the soup will lose its sex and can't be drunk. Lu Yu, a Cha Sheng, divided the boiling process into three stages, which played an important role in promoting the tea art in Tang Dynasty, deepening the understanding of tea and water tasting in Song, Ming and Qing Dynasties, realizing the rhyme of tea tasting, enhancing the artistic conception and enriching the cultural connotation. It is still a famous sentence of tea tasting and water tasting.

However, in real life, electric teapots are mostly used for boiling water, and their firepower has been designed according to the optimal configuration, which is very convenient to operate. However, to properly grasp the timing of boiling water, it is necessary to operate with care. Some tea artists do not have a strong sense of "three boiling" when boiling water, which is a very bad habit, which not only reduces the freshness of tea soup, but also is not conducive to drinking health. In fact, all friends who drink tea often know that it is impossible to make tea with raw water, but making tea with "boiled water" or repeatedly heated water will make the color of tea soup gloomy and astringent. This is because more nitrite and residual substances are produced in water, which is harmful to health after long-term drinking. Therefore, it is particularly emphasized that boiling water should be cooked with strong fire, not slowly. It is most suitable to make tea with water.