Using Horse Browser For Research : New Reviews

Using Horse Browser For Research : New Reviews

June 12th, 2024

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

265 words by Eleanor McKeown

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.

Review quote from Beth McClelland about Horse Browser
Review quote from Beth McClelland about Horse Browser

Hello Riders, We recently came across two lovely reviews of Horse Browser, shared online by Beth McClelland and Réka Writes. Both are researchers who love deep-diving online and getting lost down rabbit holes. Their writing is well worth a read and these reviews really made our day.

Beth talks about how grounding Horse Browser feels. This is something we’ve always felt ourselves whenever we open up Horse, but could never quite put into words. Trails just have that effect.

Review quote from Beth McClelland about Horse Browser
Review quote from Beth McClelland about Horse Browser

Beth also makes a great case for supporting indie projects. We know it can feel like a stretch to pay for a browser sometimes, but we’d rather be funded by the people who actually use Horse than by investors or ad networks. That’s why we’ve stayed independent, it means the direction of the browser is shaped by what you want, not what a VC wants. And it’s why we built a built-in ad blocker, your data stays yours.

And then there’s Réka, who described Horse Browser as “cozyweb.” We can’t think of a better compliment!

Review quote from Reka about Horse Browser
Review quote from Reka about Horse Browser

We love all things cozy here. When we first started testing Horse ourselves, we noticed we were doom-scrolling less and actually staying in control of our browsing. Trails have a way of keeping you on track.

Review quote from Reka about Horse Browser
Review quote from Reka about Horse Browser

Both reviews really capture what we’ve been hoping to build. Give them a read: Réka’s review and Beth’s review.

Catch you on the Trail,

Pascal & Eleanor

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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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