How to back up Horse Browser Trails offline

September 9th, 2024

Horse Browser already saves your Trails to disk. For belt-and-braces, here’s how to export them as a Markdown file you can keep separately.

132 words by Eleanor McKeown

Horse Browser writes Trails to disk as you go, so under normal circumstances you don’t need to back anything up. Quitting, crashing, and updating all leave the sidebar intact.

If you’d rather have an extra copy in a different place anyway (entirely reasonable), the export takes about a minute.

Export a Trail as Markdown

Select the Trail and go to File > Copy Trail as Markdown. The whole Trail is now on your clipboard as plain text.

Save it as a file

Paste into any text editor and save it as a .md file. Keep it wherever you keep important things: Drive, Dropbox, an external drive, a USB stick.

Horse Browser Trails in a Markdown editor

The import/export guide covers the inverse: pulling that Markdown back into Horse later, on the same machine or a different one.

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