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Version v1.15.1

Released on December 26, 2023

The Boxing Week special of 2023: Kagi joined the search engines, videos gained Picture in Picture from the right-click menu, Manage Subscription appeared in Help, and Horse tried on a new tagline, from “The Browser for Research” to “The Stress-free Internet Browser”. Three crashes and dead links were fixed along the way.

Originally shipped as v0.63.1 and retagged to v1.15.1 when Horse adopted its v1 to v3 numbering in 2026.

NewKagi as a Search Engine
New“Enter Picture in Picture” when right-clicking a video
New“Manage Subscription” in Help menu

FixedDiscord link in Help menu not working
FixedClicking current page a second time hides the page
FixedCrash when exiting full screen quickly after closing the current page

ChangedMoved “Open Welcome Page” from Help menu to “About” in App menu
ChangedTagline from “The Browser for Research” to “The Stress-free Internet Browser”

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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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