Articles

April 11, 2025

Thoughts on online research, web browser tips, academic research and how to organise using tech, written by the team at Horse Browser, a new browser for research

364 words by Eleanor McKeown

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Elly
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Apr 11, 2025 03:34 PM
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Thoughts on online research, web browser tips, academic research and how to organise using tech, written by the team at Horse Browser, a new browser for research
Welcome to Horse Browser’s Articles section. Here’s where we share tech tool comparisons, general how-tos and articles related to browsers, online research and PKM.

Research and Academia Tips ✍︎

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College and School Work ✑

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Living with ADHD: Hacks and Insights ☞

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How-tos and Deep Dives on Browsers ⎘

How To Restore Tabs : The Ultimate Guide To Restoring Browser Tabs
How To Restore Tabs in Google Chrome
How to Duplicate Tabs: A Quick Guide
How Many Tabs Do You Have Open?
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Personal Knowledge Management (PKM) ✏︎

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How To Create Your Own Personal Knowledge Management System (PKM)

Reviews ✒︎

Using Horse Browser for a Month: A Review by Desk Investor
Using Horse Browser For Research : New Reviews
A Creativerly Review of Horse Browser

Etc ☒

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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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