Some Japanese green teas taste bright and sharp. Others feel smooth, dense, and almost creamy. Fukamushi-cha belongs to the latter — and the difference comes down to how the leaves are processed. This article explains how deep steaming transforms the leaf, why it creates a softer and more forgiving tea, and how that affects brewing and everyday drinking. Fukamushi-cha is a type of Japanese green tea that is steamed longer than usual, increasing extraction efficiency and producing a smooth, low-astringency cup. To understand how this fits into the broader system of Japanese tea, see Japanese Green Tea Culture. Why Deep ...
