Part of a series: What Should It Taste Like?
Like most teas, several key factors can determine the outcome of tea processing. For sencha, two of those factors are shading and steaming. Kabuse tea, or tea from bushes shaded prior to harvest, is sometimes described as a category between sencha and gyokuro, and sometimes as a sub-category of sencha.
Secondly, the duration of steaming is often either futsumushi (aka asamushi) or fukamushi. Fukamushi is the deeper steaming. Occasionally you may come across a chumushi. A useful, thorough explanation of the differences in steaming terms can be found here.
Generally, sencha should have a few key flavor characteristics that may vary in intensity due to differences in production: