In ancient China, the selection of water for tea primarily included choosing the water source and evaluating the water quality. Generally, it followed the principles of “selecting water based on the tea” and “choosing water close to the source”. “Selecting water based on the tea”means choosing water that best enhances the tea’s flavor to maximize the tea’s potential. “Choosing water close to the source” emphasized using “spring water” that was considered pure, less polluted, and in a “pristine state”, making it more suitable for tea brewing. Water that had merged into rivers, lakes, or seas was thought to be of lower quality. Evaluating water quality involved three aspects: physical and chemical properties, sensory characteristics, and aesthetic qualities. In terms of the physical and chemical properties, water was analyzed based on its flow, speed, purity, and weight. Sensory evaluation preferred water that was sweet (甘), cold (寒), thick (厚), and fragrant (香). Aesthetically,clear (清) and lively (活) water was favored. The valuable experience of selecting water for tea in ancient times can provide insights for modern tea drinkers, adding enjoyment to tea drinking in today’s fast-paced life.