Import & export your links 🔗

October 23rd, 2024

Horse Browser’s new import/export feature. Import links from Apple Notes, Raindrop.io, and Notion. Export research Trails as Markdown.

146 words by Eleanor McKeown

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, Got links scattered across Apple Notes, Notion, Raindrop.io? Same.

So we built an import/export tool! You can now pull all those links straight into Horse and get them sorted into Trails. I’ve already imported a mountain of saved links from Apple Notes and they’re finally organised and ready as starting points for fresh research.

And it works the other way too! You can export your Trails as Markdown files, which makes it easy to bring your research into other apps or create offline back-ups.

Horse Browser export feature - copy Trails as markdown

We’ve put together some step-by-step guides in the user manual, with more on the way as we keep developing this feature.

Catch you on the Trail,

Pascal & Eleanor

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Japanese Green TeasGoogle Search

Japanese Green TeaWikipedia

MatchaWikipedia

SenchaWikipedia

Sencha

From Wikipedia, the free encyclopedia

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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Drag a Trail into your notes and the whole branching path lands as Markdown. Yes, the entire tiny family tree. Computers love carrying things!

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