A Birthday Break

April 13th, 2024

Explore the Horse Browser blog - A Birthday Break

165 words by Pascal Pixel

Welcome to the Rider’s Digest blog, where we share behind-the-scenes updates on Horse and what it’s really like to build an indie browser from scratch.

Hello Riders! After working flat-out this year, I’ve realised how hard it can be to balance work and life as an indie maker. I spoke a bit about it on Twitter recently. Getting it off my chest and receiving lots of supportive messages really helped.

Pascal Pixel smiling and wearing a gold hat and comical birthday glasses, sitting at a table with a birthday cake and surrounded by a group of friends
Pascal Pixel smiling and wearing a gold hat and comical birthday glasses, sitting at a table with a birthday cake and surrounded by a group of friends

And I took some time to celebrate my birthday with pals, including the guys from the awesome Typefully. I think it's really important to pace yourself as you’re building a new product. I’ve learnt my lesson. Hurray for accepting help and seeing your buddies!

Hand written notes and drawings on an iPad screen
Hand written notes and drawings on an iPad screen

And here I am last night, slowly getting back to work… easing in gently with a little brainstorming session. Sometimes, it helps to step away from coding, pick up my tablet and do some scribbling by hand.

Here’s to taking a break sometimes!

Yours in code and kindling,

Pascal Pixel

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Japanese Green TeasGoogle Search
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Japanese Green TeaWikipedia
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MatchaWikipedia
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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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