Version v3.2.1

Released on July 23, 2026

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Trails 3 keeps settling in. This one makes Horse a proper citizen on Windows and Linux, fixes every broken copy button, and dresses up the Mac download.

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  • on Windows, Horse can be chosen as your default browser: Settings has a button that takes you straight to the right switch
  • a choice in Trails settings: Back can finish walking through the current trail’s own pages before it hops to the trail you came from
  • Mac downloads now also come as a disk image you drag into Applications, so Horse lands in the right place instead of living in Downloads
  • a site’s own back button (the arrow on X, Reddit and friends) now works inside a Subtrail
  • “Copy Link” and “Copy Markdown” in a trail’s right-click menu actually reach your clipboard again
  • “Copy Trail Link” copies the trail’s address even while the page is still loading
  • clicking a link outside Horse on Windows and Linux now opens it in your running Horse
  • on Linux, menus no longer crash the app and they open where they should
  • trails no longer briefly wear their web address as their name

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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 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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