Using Horse Browser For Research : New Reviews

Using Horse Browser For Research : New Reviews

June 12, 2024

How Horse Browser helps researchers, Reka and Beth McClelland, with internet research. Their experiences with the browser - research, value for money, cozyweb.

393 words by Eleanor McKeown

Using Horse Browser For Research : New Reviews

Author
Elly
Date
Apr 10, 2025 02:01 PM
Slug
horse-browser-research-reviews-beth-reka
Tags
Blog
Description
How Horse Browser helps researchers, Reka and Beth McClelland, with internet research. Their experiences with the browser - research, value for money, cozyweb.

Welcome to the Rider’s Digest blog, where we share behind-the-scenes updates on Horse and what it’s really like to build an indie browser from scratch.

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Hello, Riders, We recently came across two lovely reviews of Horse Browser, shared online by Beth McClelland and Réka Writes. Both Réka and Beth are researchers, who enjoy deep-diving online and getting lost down internet rabbit holes. Their personal writing is well worth a read.
As a two-person team, trying to build Horse Browser from scratch, hearing that people are enjoying using our browser keep us motivated. These reviews from Beth and Reka, in particular, really mean a lot to us.
Beth talks a lot about how grounding Horse Browser feels. This is a feeling that we’ve always felt ourselves, whenever we open up Horse Browser, but found it difficult to articulate or explain to people. There’s something about using Trails that helps keep you calm and grounded in the present moment.
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Beth also explains the value of paid-for tech tools and supporting indie projects. We often get queries (and sometimes outright complaints!) about being a paid-for browser. We firmly believe that when software isn’t free, there is always a hidden cost for the user. Big corporations make money through advertising and selling users’ data. Horse Browser is a user-supported browser. We want to remain independent, without any VC, so we can focus on building a good product. We want the direction of the browser to be swayed by what users actually want, not by investors.
And we want your data to be private and protected that’s why we created a built-in ad blocker. We know it can feel a stretch to pay for software sometimes but when it’s a tool that helps you, the value becomes worthwhile.
Writing about her experience on the Trail, Réka describes Horse Browser as “cozyweb”. A description that couldn’t make us happier!
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We love all things cozy here. And, when we first started testing Horse Browser, we also noticed that we were spending less time doom-scrolling or getting aimlessly caught up in internet noise. Something about Trails helps you keep control online.
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Both Réka and Beth’s reviews really capture what we’ve been hoping to build with Horse Browser. Read the full reviews here and here.
 

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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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