中日茶文化中的风炉与地炉异同浅析  

A Brief Analysis of the Furo and Hibachi in Chinese and Japanese Tea Cultures

作　　者：张建立[1,2] Zhang Jianli

机构地区：[1]中国社会科学院大学国际政治经济学院 [2]中国社会科学院日本研究所社会文化研究室

出　　处：《农业考古》2025年第2期90-97,共8页Agricultural Archaeology

摘　　要：日本茶道用来生火烧水的茶炉有两类。一类被称为“风炉”,一类被称为“地炉”。在很多日本茶道修习者看来,“风炉”虽然沿用了中国茶文化中的称呼,但早已是名存实非。“地炉”则多被视为日本茶人的独创。然而,仔细梳理研读中日相关文献可知,“风炉”与“地炉”,无论是其名称、形状、制造方法,还是其功能及所体现的文化理念等,皆可以溯源至中国文化。毋庸赘言,虽然源自中国,但确实并非对中国文化的照搬照抄,而是增加了很多新的创意,体现了日本茶道吸收中国茶道文化并予以本土化发展的显著特征。In the Japanese tea ceremony, there are two types of stoves used for starting fire and boiling water, namely, one is wind-hearth(called furo), and the other is sunken hearth(called hibachi). For many practitioners of the Japanese tea ceremony,although the term "furo" was derived from the Chinese tea culture, its essence diverged. The "hibachi" was often regarded as an innovation unique to Japanese tea practitioners. However, a careful review of relevant literature from both China and Japan reveals that both the "furo" and the "hibachi", in terms of their names, shapes, methods of construction, functions, and the cultural philosophies they represent, can be traced back to Chinese culture. It is evident that although these elements originated from China, they were not merely copied;instead, they were adapted with numerous new ideas, reflecting a characteristic feature of the Japanese tea ceremony by way of absorption and localization of Chinese tea culture.

关 键 词：日本茶道 风炉 地炉 本土化 

分 类 号：K875[历史地理—考古学及博物馆学]