Version v3.1.1-beta.2

Beta, released on July 2, 2026

← All Releases
← v3.1.1v3.1.1-beta.1 →

Take two. The last beta’s groundwork accidentally shipped switched off, so nobody actually ran it. This one we watched boot. As an apology, it brings History along early.

  • History! Horse now remembers where you’ve been, across restarts and across every window. Clearing it asks first, then actually clears it.
  • Updating Horse no longer collapses your windows down to one. The fix rides out with this version, so the very last collapse happens on the way in.
  • Opening a plain link like example.com from Mail or Slack now focuses the Trail you already have instead of minting a duplicate.
  • On Linux, right-click menus no longer paint black-on-black in a light theme.
  • Some sites could leave a brand-new Trail stuck on a blank page. Not anymore.
  • A password prompt in a window you then close no longer hangs around forever.
  • The one-time carry-over of your profile is built to survive odd old data and interrupted updates.

Get on the Horse

The browser designed for ADHD minds. Trails® keep every page and every tangent where you left it.

Try 14 days free
favicon
Japanese Green TeasGoogle Search
favicon
Japanese Green TeaWikipedia
favicon
MatchaWikipedia
favicon
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.

Join Our Community

Stay connected with updates, participate in discussions, and help shape the future of Horse Browser through our community channels.

Unsubscribe anytime.
Horse NewsletterIssue #12

Turn your Browser into the Ultimate Productivity System.

You don’t need a todo list, or a notes app. Your browser can do these things. But it should be more integrated than simply loading a website. This is where Horse Browser comes in, with built-in productivity features that make your browser a powerful tool.

Read the Manual

The full user manual: getting started, basics, navigation, features, and the FAQ.

Open the Manual
Opening page of the Horse Browser manual

Need Help?

Access your account, manage billing, and find answers to frequently asked questions about Horse Browser.

Get Help
Pascal and Eleanor at Disneysea Tokyo