How to close multiple pages at once

October 23rd, 2023

Collapse a Trail and close it as one, every page underneath goes with it. Better bulk-close UI is on the roadmap.

96 words by Eleanor McKeown

The fastest way to close lots of pages at once in Horse Browser is to close the Trail they're inside. Better bulk-close controls are on the roadmap; for now, this is the move.

Closing a whole Trail

Make sure the Trail only contains pages you actually want gone, drag anything you want to keep into a different Trail first. Then collapse the Trail and click the X next to it.

Arrow pointing at button to close Trail of pages in Horse Browser
Arrow pointing at button to close Trail of pages in Horse Browser

Horse asks you to confirm. Tick to proceed, cross to cancel.

Button reminder to close all pages in a Trail in Horse Browser
Button reminder to close all pages in a Trail in Horse Browser

If you change your mind right after, How To Undelete Trail covers bringing it back.

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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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