At the third boil, a dipperful of cold water is poured into the kettle to settle the tea and revive the "youth of the water". Then the beverage was poured into cups and drunk.」（From The Book of Tea-The School of Tea,pp.25-2 Book of Tea-The School of Tea,pp.25-26, Charles E. Tuttle Co.,Rutland, Vermont-Tokyo,Japan)
It is so surprising Luwuh was carefull to the choice of water and the degree of boiling for the drinking Tea at his generation.
At the present situations, there are various kinds of tea and each teas has own characteristics. The facts mean much more minds must be paid to the choice of water and the degree of boiling.