Photo: Wikimedia Commons · CC BY 2.0
Thesis
The key words in “阴采夜焙非造也嚼味嗅香非别也膻鼎腥瓯非器也膏” are not ornament. They mark where Tang tea names, vessels and provenance meet.
Text
“Gathering in shade and roasting by night is not true making; tasting and sniffing is not true judging; rank-smelling vessels are not true utensils; greasy fuel and kitchen charcoal are not true fire; torrents and stagnant pools are not true water; raw within and scorched without is not true roasting; powder that flies like dust is not true grinding; clumsy hurried stirring is not true brewing; drinking only in summer is not true drinking.”
Context
阴采夜焙：阴天采、夜里焙。嚼味嗅香：靠嚼和闻来辨别。膻鼎腥瓯：沾腥带膻的锅碗。膏薪庖炭：油脂柴、厨房炭。飞湍壅潦：湍急与停滞的水。外熟内生：外焦里生。碧粉缥尘：碾得过于细碎的粉。操艰搅遽：操作艰涩、搅动急促。夏兴冬废：夏天喝冬天不喝。
Evidence
- Collation: 此段与"九难"相呼应，逐项阐明九难之弊，各本一致，为《茶经》最有名的排比段落之一。
- Existing readings: 吴觉农评此段"字字珠玑"：以九个"非"字否决制茶的九种谬误，是唐代最系统的"茶道反例清单"——陆羽立标准的方式是先破后立，令人过目不忘。
Analysis
The annotation matters less as philology than as a distinction between name and thing. 此段与"九难"相呼应，逐项阐明九难之弊，各本一致，为《茶经》最有名的排比段落之一。 Once names settle, picking, grading and trade can share a language.
Conclusion
The section does not give a universal rule. It demonstrates a method: read the text, the annotation and the Tang context together before making a modern claim.
Source: The Classic of Tea, Chapter VI · The Drinking, section 7; the original is in the public domain.
Ask what period this person lived in.