Version v3.3.2

Released on August 16, 2026

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v3.3.2-beta.3 →

Passwords have more ways into Horse, and a broken page now stays broken inside its own Trail. Bitwarden joins Horse's supported extension catalogue.

NewAdd Bitwarden from Extensions.

FixedPasskey requests now fail cleanly when no supported password-manager extension claims them, instead of leaving websites waiting forever.
FixedExtension popups get a usable first layout, so Bitwarden's first-run buttons can be clicked.
FixedBitwarden's autofill and passkey scripts return after restarting Horse.
FixedExtension popups can close themselves and reopen immediately after filling a login.
FixedExtension menus finish setup changes in order, avoiding missing actions after startup.
FixeduBlock Origin Lite no longer freezes Horse while busy pages load more content.
FixedA crashed page now gets its own recovery screen and Reload, while Horse and the rest of your Trails keep going.
FixedWebsite and third-party extension errors stay out of Horse's diagnostics, while Horse and Gear errors remain reportable.

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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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