While tea leaves are normally steamed for between ten seconds and one minute prior to the drying or rubbing process so that the cells of tea leaves will soften and extracts its ingredients, the tea leaves are steamed for longer in the case of Fukamushi-cha so that the tea is further infused with its ingredients, making its taste richer and mellower than that of normal green tea.
茶葉を乾燥したり揉んだりする前に、茶葉の細胞がほぐれ成分が出るように通常は10秒から1分程度蒸すが、深蒸し茶は長い蒸し時間によって茶葉からの滲出成分が通常の煎茶より多くなり、濃くまろやかな味わいとなる。