【摘要】 闽南功夫茶是明代“叶茶泡饮法”影响下所形成的区域性品茗艺术，产生于明中后期，之后传播至中国粤东潮汕和台湾地区以及东南亚闽南籍华人华侨聚居区，成为闽南文化圈的特色饮茶艺术。1654年隐元禅师赴日弘法，闽南功夫茶文化随之东传日本，首先在僧人和文人阶层流行。17、18世纪从事中日贸易的闽南籍商人和旅日闽南籍华人华侨，助推了功夫茶文化在日本商人、常民阶层的普及，进而促成了日本江户时代晚期新的茶文化——“煎茶道”的形成。更多还原

【Abstract】 Kungfu tea, a peculiar, regional tea culture in southern Fujian, formed in the mid-late Ming Dynasty under the influence of brewing up leaf tea, and spread to the regions known as Minnan(southern Fujian) cultural circle, such as Chaozhou and Shantou in eastern Guangdong province, Taiwan, and Southeast Asia. Thanks to Yinyuan, a Zen master who was invited to Japan to carry forward the teachings of Buddhism in 1654, Kungfu tea was introduced to Japan and soon enjoyed popularity among Japanese monks and literati. In the 17th and 18th centuries, it was popular with Japanese businessmen and civilians owing to tradesmen engaging in China-Japan business and Chinese people from southern Fujian traveling in Japan, which led to the birth of Japanese Sencha tea culture in the late Edo Period.更多还原