The "Monograph on Tea Science and Spring Water" written by Ye Qingchen in the Song Dynasty mainly records "tea making methods" and "spring water tasting". The content of the book is divided into two parts: one is "Making Tea", which introduces in detail the process of making tea in the Song Dynasty (such as tea selection, fire control, use of utensils) and techniques (such as the judgment criteria of "crab eye soup"); the other is "Spring Products", which evaluates the water quality of well-known springs in the country (such as Huishan Spring in Wuxi and Zhongling Spring in Zhenjiang) and analyzes the impact of different springs on the taste of tea (such as "sweet springs make tea taste mellow"). The language is both professional and interesting. It is an important document on the tea culture of the Song Dynasty. It reflects the social trend of "exquisite tea drinking" in the Song Dynasty and still has reference value for modern tea culture research.
