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Version v2.0.0

Released on March 9, 2024

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Horse 2.0 is the identity release: Pages became Trails, and the whole tree got a vocabulary that matches how it feels to use. The root is the Trailhead, the page a link branched from is the Uptrail, its neighbors are Sidetrails, and the links that branch off are Subtrails. A browser for people who think in relational maps finally describes itself in its own words, not borrowed browser ones. A Keyboard Shortcut Editor and Saddlepack branding on the Password Manager arrived in the same release.

  • Keyboard Shortcut Editor
  • Saddlepack branding on the Password Manager
  • Horse opens a new window on macOS when clicking links with no windows open
  • “Trails®” feature renamed to “Link Behaviour”
  • “Pages” renamed to “Trails”
  • “Root Page” renamed to “Trailhead”
  • “Parent Page” renamed to “Uptrail”
  • “Sibling Page” renamed to “Sidetrail”
  • “Current Page” renamed to “Current Trail”
  • “Child Page” renamed to “Subtrail”
  • Set Name/Icon swapped with Edit/Copy Link in right-click menu
  • Settings now share a standard look and feel
  • “Pages” deprecated in Horse’s Storage

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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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