Version v0.71.2

Released on January 27, 2025

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← v0.71.3v0.71.1 →
  • Open new window after closing all windows on macOS
  • Dragging Trails while scrolled now highlights target correctly
  • Dragging Trails works after exporting to Markdown
  • Links on current Trail to itself now reload the page
  • Markdown link importing with <> around URL
  • Indentation on Markdown import preview
  • Rounded corners when dragging Trails
  • Restoring a deleted Trail now instantly restores its children
  • Cmd+N opens a new area at root level
  • Cmd+T opens a new Trail under the current area
  • Cmd+Shift+N opens a new Trail at root level
  • Cmd+Alt+Shift+N opens a new Trail under current trailhead (ignoring areas)
  • Architecture and version on About screen is less technical
  • 3D Horse loads instantly and slowly starts moving
  • Expand/Collapse Trails animation uses smoother transition

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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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