茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke

風炉から炉へ・From Furo to Ro

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温暖化が進む現代社会では季節感が失われがちですが、「炉開き」を「息が白くなる頃」ともされていたそうです。面白い一節を読んだので書きとめます。

It is rather easy to lose touch with seasonal changes in our modern lifestyle, especially during this period of global warming.  “Robiraki” once was done around the time when “your breath turns white.”  Here is an interesting passage I read that I would like to shre:

そもそも本家本元の中国では一年を通して風炉やった。したがって、室町将軍家などの書院の茶も当然、年じゅう風炉。これを風炉の季節と炉の季節に二分するようになったのは、中国の茶の日本化ですね。日本人の生活の基本は農家ですから、そこに炉があって、息が白うなり寒さを感じるようになったら炉に火を入れ、客が来たらそこでもてなす。その古き佳き習慣をお茶に採り入れたんですね。採り入れたと申しますと継ぎ足したみたいにも聞こえますが、炉の採用で茶の湯は本当の茶の湯になったともいえるんやないでしょうか。つまり、舶来のお茶が日本の風土・風俗に根づいた、ということですね。

Originally in China, it was furo all year around.  Consequently, the “sho’in-style” tea (as exemplified by the tea practice of the Muromachi shogunate) naturally used furo all year long.  During the process of adapting the Chinese tea culture for Japan, there emerged two seasons: furo and ro.  In those days, the typical Japanese dwelling was a farm house, where you find a hearth (ro).  When it turned chilly, and the breath turned white, light fire in the hearth and entertain guests.  That age-old tradition was incorporated into the tea culture.  “Incorporated” may sound like it was just added on – but I think this incorporation of “ro” transformed the tea culture into the true chanoyu.  In other words, the tea culture of foreign origin took root in Japanese culture and customs.

「宗心茶話」(堀内宗心)世界文化社 2010

Originally published December 3, 2015

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