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Version v3.2.0

Released on July 17, 2026

Trails® 3 leaves beta. For years, making links behave meant teaching Horse each website’s private habits, one bug report at a time. That approach is retired. Horse now lets a site do its peculiar little thing, watches what actually happened, and builds the right Trail around it. Sitting on top of that are the two parts you will actually notice: a Back button that finally understands Trails, and a small box that tells you where a link goes before you commit to it.

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  • Back and Forward travel through both a page’s own history and the Trails you followed to get there. Use the toolbar buttons, Command+[ and Command+], a two-finger trackpad swipe, or the side buttons on a mouse.
  • Hover a link and a small box in the bottom corner shows where it leads, then fills in that page’s title and icon, or tells you when the destination is already one of your Trails.
  • Links on GitHub and other app-like sites open as the right Subtrail instead of replacing the page you were reading.
  • Clicking a photo that opens a lightbox opens the lightbox, instead of killing it and branching off to the raw image.
  • “Sign in with…” buttons inside a page branch a Trail instead of replacing the page you were on.
  • Pressing Enter on a focused link branches a Trail, the same as clicking it.
  • Pages that quietly rename their own address, including Wikipedia aliases, reopen the Trail you already have instead of growing duplicates.
  • Reopening a destination you already have no longer replaces the title of the Trail you came from with its address.
  • Downloading a file and then going Back no longer leaves a duplicate Trail behind.
  • While a Subtrail is opening, the Trail you are leaving stays exactly as it is. The destination and its loading appear in that corner box instead.
  • The emoji picker searches by name and keyword, shows a description for every emoji, and includes the newest ones.

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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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