Version v3.2.1-beta.2

Beta, released on July 23, 2026

Horse on Linux gets its turn. A rider wrote in with screenshots, a test rig got built, and the pile of oddities that fell out is now fixed and checked on a real Linux desktop: crashing menus, wandering menus, black-on-black everything, and a copy button that copied nothing. Two of the fixes reach beyond Linux, including one for a bug where a page could quietly rename your Trail to its web address.

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  • On Linux, right-clicking a Trail no longer risks a storm of error messages.
  • Menus on Linux and Windows now open right at your cursor in Horse’s own style, with rounded corners, a hairline border, and a soft shadow, instead of bare system menus dropped mid-screen.
  • On Linux, the sidebar, Settings, and menus no longer paint black in a light theme, and the line between sidebar and page is back to its proper colour.
  • Copying a link from a Trail’s menu on Linux now actually reaches the clipboard.
  • Menus open at their proper size right away, without scrollbars or a slow stretch, and a submenu sits snugly against its menu again.
  • A Trail keeps its real name while its page loads. The web address only stands in when a page truly has no title of its own.
  • A site’s own back button pressed at just the wrong moment can no longer send a different Trail backwards.
  • The small box that previews a link stops looking ahead the instant your cursor leaves the link.

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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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