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Version v2.7.0

Released on September 19, 2025

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← v2.7.1 v2.6.0 →

Settings get a refresh! Better grouping, and every Trail-related setting now explains itself.

Originally shipped as v0.74.0 and retagged to v2.7.0 when Horse adopted its v1 to v3 numbering in 2026.

FixedSites that autoplay video now show the mute icon right away.
FixedWindow buttons on macOS Tahoe.
FixedThe Linux AppImage now works on newer distributions.

ChangedSettings redesigned with better grouping and explanations.
ChangedThe menus at the top of your screen now show a checkmark on anything you can toggle.
ChangedSites without a secure connection now show a warning sign instead of a padlock.

UpgradedBrowser engine.

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Japanese Green TeaWikipedia

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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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