In translation Fukamushi-cha means deep steamed tea. The opposite pole would be the lightly steamed asamushi-cha tea. Hot steam is used on Japanese teas in order to halt the oxidation of the leaves, by which they differ from the majority of Chinese teas.
Gyokuro created in the manner loved by the farmers on the organic tea farm in Uji, from where it originates. With regard to the weather during the year and shortly before the harvest, the farmers modify the period for which the tea is shaded from the sun, and the period for which the leaves are exposed to hot steam during the process of halting oxidation.