David Lee Hoffman’s appreciation for quality tea water reminds me of those of Lu Yu, the eighth century Tang Dynasty tea sage who instructed his readers in The Classic of Tea about how and where to collect water for tea:
“On the question of water to use, I would suggest that tea made from mountain streams is best, river water is all right, but well-water is quite inferior.”1
Other tea masters rave about the water used for brewing tea in the rural mountain villages of China where they go to find teas. They believe that where good tea grows, good water is often close at hand. As well, the experience of drinking a tea in its natural habitat with local stream water meant for that tea is an inimitable lifetime experience to be treasured.