Version v3.2.0-beta.2

Beta, released on July 14, 2026

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Back has always been a slightly suspicious concept in Horse. Every link made a new Trail, so what exactly were you meant to go back to? Trails® 3 answers that: Horse now remembers the path through pages and Trails as one continuous trip. It turns out the Back button merely needed a family tree.

Use the buttons, press Command+[ or Command+], swipe with two fingers on a Mac trackpad, or use the Back and Forward buttons on a mouse. They all follow the same path.

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  • Back and Forward now travel through both a page’s own history and the Trails you followed to reach it.
  • Navigate Back and Forward with the toolbar buttons, Command+[ and Command+], a two-finger trackpad swipe, or the extra buttons on a mouse.
  • Pressing Back, Escape, or selecting another Trail while a Subtrail is opening now cancels the opening cleanly.
  • Rapid clicks, redirects, retries, connection errors, and slow pages no longer cross their wires, duplicate Trails, or rewrite the wrong page after you have moved elsewhere.
  • Clicking a zoomable image inside Wikipedia’s media viewer opens the full image as a Subtrail while leaving the lightbox where it belongs.
  • Menu actions used immediately after opening a menu no longer disappear while the menu is still settling into place.
  • Back and Forward remain attached to the right path across multiple windows, unloaded Trails, interrupted openings, and pages that change their own history.
  • Disabled navigation buttons no longer show tooltips for actions that cannot be used.
  • A link that is becoming a Subtrail now appears as a small provisional child with a loader. The Trail you are leaving stays exactly as it is, because it is not secretly loading anything.
  • The Settings and sidebar controls have swapped places, with consistent icons, sizing, colors, and tooltips across the top of Horse.

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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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