A guide to duplicating tabs in Horse Browser

October 16th, 2023

Horse Browser redirects you to an existing page instead of duplicating it. When you actually want a duplicate, here's how to make one.

151 words by Eleanor McKeown

Horse Browser handles duplicate pages a little differently from other browsers. Open a page that's already in your sidebar and Horse takes you to the existing one instead of making a second copy. Useful default, most of the time, that's what you actually wanted.

When you do want a duplicate (you're filling in a form on one copy and want a fresh blank version on the other, say), it's a single shortcut.

Default: redirected to the existing page

If a page is already open somewhere in your Trail, opening it again from a link or a search jumps you to the existing one. The sidebar stays one row long instead of two.

Making a deliberate duplicate

When you want two copies of the same page, both editable independently:

Menu > File > Duplicate Trail

Horse Browser Menu with option to duplicate Trail
Horse Browser Menu with option to duplicate Trail

Keyboard shortcut

Mac: ⌘ + ⇧ + D

Windows / Linux: Ctrl + Shift + D

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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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