🐴 Horse 3.0: as many windows as you like, one shared sidebar.See what’s new →

Version v2.9.2

Released on June 10, 2026

The last release of the 2.x era, and a worthy send-off: the sidebar scrolls your current Trail into view, last-second changes always survive quitting, Dock reopens restore your place on macOS, and rapid duplicate clicks stopped minting duplicate Trails.

NewThe sidebar scrolls your current Trail into view when you switch

FixedChanges made right before quitting are now always saved, no more lost last-second moves or renames
FixedOn macOS, reopening Horse from the Dock after closing the window now restores your current Trail instead of a blank page
FixedOpening the same link several times in quick succession no longer creates duplicate Trails
FixedDragging Trails while the sidebar is updating no longer drops them in the wrong place

ChangedThe sidebar is faster and saving is more dependable, even with a large tree

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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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