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Version v2.3.0

Released on July 11, 2024

The tree became something you can hold with both hands: select many Trails at once, drag them out of Horse as Markdown files, and import Markdown back in as Trails. With Alt+L to collapse everything, a sprawling week of research folds into a tidy shelf in one keystroke.

Originally shipped as v0.70.0 and retagged to v2.3.0 when Horse adopted its v1 to v3 numbering in 2026.

NewSelect and move multiple Trails at once (Cmd/Ctrl+click)
NewDrag Trails out of Horse to create Markdown files
NewImport Trails from Markdown (File > Import Trails…)
NewAlt+L to collapse all Trails
NewNew Note and New Folder buttons in the Trail right-click menu

FixedCopy Image now works correctly

ChangedRenamed “Export to Markdown” to “Copy Trail”

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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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