How to sync Horse Browser between devices

How to sync Horse Browser between devices

September 2nd, 2024

Cloud sync isn't available yet, Horse Browser keeps everything local for privacy. Here's how to move Trails between machines manually.

232 words by Eleanor McKeown

Horse Browser doesn't talk to a cloud. Everything stays on the machine you're using, which is the privacy story but also the inconvenience: a Trail you opened on your laptop won't appear on your desktop on its own.

Sync is on the roadmap, designed so it doesn't compromise the privacy story. No date yet. In the meantime, this is the workaround.

If you haven't installed Horse on the second machine yet, install Horse on multiple devices covers that part.

Export from machine A

  1. Menu > File > Copy Trail as Markdown copies the current Trail to your clipboard as Markdown text.

    Copy Trail as Markdown feature in Horse Browser
    Copy Trail as Markdown feature in Horse Browser
  2. To export several Trails at once: hold (Mac) or Ctrl (Win/Linux), click each Trail, then right-click for the bulk-copy option.

Get the Markdown to machine B

Whatever way you'd usually move a chunk of text:

  • Save the Markdown as a .md file and put it on Drive/Dropbox/iCloud.
  • Paste it into Apple Notes if your Notes are synced across machines.
  • Email it to yourself.

Import on machine B

  1. Menu > File > Import Trails opens the Import Editor.

  2. Paste the Markdown into the left column. A preview appears on the right.

    Import Editor in Horse Browser
    Import Editor in Horse Browser
  3. Click Import. The Trail lands at the top of the sidebar, ready to rename or rearrange.

More

The import/export guide covers the same Markdown format from a different angle (moving links in and out of Notion, Apple Notes, Obsidian).

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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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