How to save pages in Horse Browser

September 4th, 2023

You don’t save pages in Horse Browser, Horse does it for you. Here’s how the auto-save works and what survives a crash or update.

155 words by Eleanor McKeown

Horse Browser writes the sidebar to disk as you go. There’s no "save" button. Quit, update, crash, restart the laptop, your Trails come back exactly as they were.

How the auto-save works

Every time you open a page, rename a Trail, drag something, or close the browser, the change goes straight to disk. The sidebar is treated like a Notes app, its contents are the saved state, not a session that gets thrown away.

Closing or quitting works the same as any other browser:

Click X to close the window. Horse keeps running.
To quit fully: right-click the dock icon and Quit, or Menu > Horse > Quit Horse. Quitting also runs any pending updates.

Arrow pointing to the close button at the top of Horse Browser

Reopen Horse afterwards and the sidebar is back where it was.

For paranoid backup, the offline backup guide covers exporting your Trails to a file you can keep separately. The import/export guide covers moving them between machines.

Get on the Horse

The browser built for ADHD minds. Trails® keep the task alive when a tangent or interruption carries you elsewhere.

Try 14 days free

Japanese Green TeasGoogle Search

Japanese Green TeaWikipedia

MatchaWikipedia

SenchaWikipedia

Sencha

From Wikipedia, the free encyclopedia

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.

Get the Good Horse Email

One useful feature, one good story, or one meaningful update. We only send when we have something worth opening.

Unsubscribe anytime.

Horse NewsletterIssue #12

Your browser can remember the internet for you.

Drag a Trail into your notes and the whole branching path lands as Markdown. Yes, the entire tiny family tree. Computers love carrying things!

Read the Manual

Every button, shortcut, Trail, folder, note, and slightly secret Horse trick, explained plainly.

Open the Manual

Opening page of the Horse Browser manual

Need Help?

Find the answer, manage your license or billing, and get Horse back onto the Trail.

Get Help