Sencha, the most popular type of Japanese green tea, is renowned for its refreshing and balanced flavor profile, encompassing sweetness, umami, bitterness, and astringency. This interplay of flavors arises from the processing method, where leaves are steamed, rolled, and dried. Sencha is categorized into three primary types based on steaming duration: Asamushi (light steamed), Chumushi (medium steamed), and Fukamushi (deep steamed). Fukamushi sencha, with its unique processing that enhances color and produces a richer flavor profile, tends to be the most popular among tea enthusiasts due to its complex taste and smoother texture. The quality and taste of Sencha are significantly influenced by the harvest time, with the first harvest being considered the best.