Chemosensory sensations have played a pivotal role in natural selection and evolution of living organisms. Most drugs and phytochemicals have a bitter taste, thus making them unfavourable for consumption, especially in paediatric medication and the food industry. Bitter taste modulation has been employed using materials like synthetic and artificial sweeteners and maskants. These have undesired responses in the human gustatory system affecting consumer perception are ineffective for highly bitter or water-soluble compositions and have various safety and regulatory concerns. Therefore, a natural bitterness masking is essential. Shellac, a natural resin obtained from the lac insect (Kerria lacca), has been used in the pharma, cosmetic and food industries for its encapsulating, moisture resistant and coating properties. This study focuses on shellac’s behaviour as an additive to green tea to modulate its bitter taste and increase its palatability while preserving its sensory perception. Taste analysis was done using ChemFET electronic tongue sensors, where a quantifiable ladder for scaling bitterness was established using caffeine, green tea, and caffeine-blended green tea standards. Further, these standard scales were used to establish shellac’s bitterness reducing behaviour in green tea, bitterness reduction was observed up to addition of 7% w/w DM of shellac in green tea. Graphical Abstract: Using ChemFET Sensors to Explore Shellac’s Role in Reducing Bitterness in Green Tea”