A BACP psychotherapist with ADHD on Horse Browser

February 18th, 2025

Daniel Jaeger, a BACP-registered psychotherapist with ADHD, explains why Horse Browser works for the way he thinks. His own words, his own clinical work, his own brain.

368 words by Daniel Jaeger

Daniel Jaeger, BACP-registered psychotherapist

Daniel Jaeger is a BACP-registered psychotherapist (MBACP 392723) and ADHD specialist based in the UK. He works with neurodivergent clients at Mindlabs Psychotherapy. He has ADHD himself. Here is what he wrote, in his own words, about why Horse Browser works for the way he thinks.

Browsing Feels More Manageable

I used to get overwhelmed by the sheer number of tabs I had open, always worried I’d lose track of something important. With Horse, I don’t have to micromanage my browser anymore. Everything stays organised, and I can focus on what I’m actually doing.

I Can Keep Track of My Searches More Easily

Before, I’d start looking something up, get distracted, and completely forget what I was trying to find. The Trails feature makes it easy to pick up where I left off without having to retrace my steps manually.

Less Tab Clutter, Less Frustration

There were plenty of times when I’d get so lost in my open tabs that I’d just close everything out of frustration. Now, I don’t feel the need to do that. My searches stay structured, so I can find what I need without getting overwhelmed.

I Don’t Have to Hold Everything in My Head

When I’m searching for things, my brain jumps between ideas quickly. Before, I had to either keep track of everything mentally or risk forgetting something. With Horse, my thought process is automatically saved, so I can explore freely without worrying about losing my place.

Starting and Resuming Work is Smoother

Before, getting back to a task meant spending time figuring out where I left off. Now, I can open my browser and see everything I was working on, making it much easier to pick up where I left off without extra effort.


For the framework underneath this, including the executive-function-deficit model, externalisation as an accommodation, and the line Horse does not cross into treatment claims, see Why Horse Browser for ADHD.

Try Horse Browser free for two weeks. Use it on real work, return tomorrow, and see whether the visible path changes re-entry for you.


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Japanese Green TeasGoogle Search
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Japanese Green TeaWikipedia
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SenchaWikipedia
Sencha

From Wikipedia, the free encyclopedia

Sencha tea leaves and brewed tea

Sencha tea leaves and brewed tea

Sencha (煎茶) is a type of Japanese ryokucha (緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (抹茶), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan.
Types of sencha

The types of sencha are distinguished by when they are harvested. Shincha(新茶, "new tea") represents the first month's harvest of sencha. Basically, it's the same as ichibancha(一番茶, "first tea"), which is the first harvest of the year.

Kabusecha (かぶせ茶) is sencha grown in the shade for about a week before harvest. Asamushi (浅蒸し) is lightly steamed sencha, while fukamushi (深蒸し) is deeply steamed sencha.

Production

Sencha tea is made from the leaves of the Camellia sinensis plant. The leaves are steamed, rolled, and dried immediately after harvest to prevent oxidation. This process preserves the fresh, grassy flavor that sencha is known for.

The steaming process used in making sencha is what differentiates it from Chinese green teas, which are typically pan-fired. The duration of the steaming process affects the final taste and color of the tea.

Brewing

Sencha is typically brewed at lower temperatures than black tea or oolong tea. The ideal water temperature is usually between 60–80°C (140–176°F), with brewing time ranging from 1 to 2 minutes.

The tea can be brewed multiple times, with each infusion revealing different flavor notes. The first brew tends to be more astringent and fresh, while subsequent brews become milder and sweeter.

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