Horse Browser as a productivity system

February 25th, 2025

Group Trails, name them, give them icons, and use Sub-Trails and Side-Trails the way that suits how you think.

525 words by Eleanor McKeown

The last post covered Trails. This one covers what to do once you have a sidebar full of them: naming, grouping, icons, and the small organisational moves that make the sidebar somewhere you can actually live.

None of this is required. The browser works fine without doing any of it. The patterns below are what people land on after a few weeks of using Horse, written down so you don't have to discover them by accident.

Five things people do with their sidebar

1. Group Trails by subject or task

If you keep work and personal threads in different parts of the sidebar, switching between them is just a glance, not a hunt.

Here’s how to group your pages and Trails:

Mouse users:

  • Simply drag-and-drop your Trails and pages to where you need them

Keyboard users:

  • + + arrow keys on Mac
  • Ctrl + Shift + arrow keys on Windows / Linux

2. Name your Trails by project or task

A Trail's title defaults to the title of its first page, which isn't always the name you'd recognise it by later. Renaming it to something like "tax stuff" or "Sunday research" makes the sidebar scannable.

Mouse users:

Select the ‘set name’ option in Menu or under ••• next to the page or Trail

Keyboard users:

  • + + L on Mac
  • Ctrl + Shift + L on Windows / Linux

3. Give Trails icons

Emojis and icons next to a Trail are easier to spot than text. Most people end up with a small visual code without ever planning it. A folder for projects, a coffee cup for personal stuff, a screen for work.

Here’s how to add custom icons:

  • Click on the blank square next to your page or Trail, and select your preferred emoji. You can also remove the icon in the same way.
  • Alternatively, right-click or click on ••• on the relevant page or Trail and select Set Icon.

4. Use Side-Trails and Sub-Trails for parallel work

The Trailhead is the parent. Sub-Trails sit underneath, nested. Side-Trails branch sideways instead: same Trailhead, different line of enquiry. Drag pages out to start a Side-Trail when something tangential comes up; let Sub-Trails build themselves when you click links inside an existing Trail.

5. Use a Trail as a to-do list

Some people use a Trail as a checklist for the day. Drag pages into the order you'll do them. Put dates or emoji in the names if that helps. Closing a page when you're done is the "tick". And if you closed something by mistake, ⌘ + ⇧ + T (Mac) or Ctrl + Shift + T (Win/Linux) brings it back.

Next

The next post covers Areas, Folders, and Notes. The next layer up, for when one sidebar starts holding more than one life.


All posts in this series:

Get on the Horse

The browser designed for ADHD minds and research workflows. Organize your browsing with Trails® and stay focused on what matters.

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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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Turn your Browser into the Ultimate Productivity System.

You don't need a todo list, or a notes app. Your browser can do these things. But it should be more integrated than simply loading a website. This is where Horse Browser comes in, with built-in productivity features that make your browser a powerful tool.

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