How To Use and Install Horse Browser on Separate Devices

April 08, 2025

Learn how to use Horse Browser on separate devices and about our plans to implement synching and export features

339 words by Eleanor McKeown

How To Use and Install Horse Browser on Separate Devices

Author
Elly
Date
Apr 8, 2025 05:19 PM
Slug
how-to-use-on-separate-devices
Tags
Manual
Description
Learn how to use Horse Browser on separate devices and about our plans to implement synching and export features
Horse Browser is a new web browser, designed for online research. As you browse, every link opens in a new page and is saved on a Trail, a list of nested pages stored in your sidebar. This means you can keep track of research and say goodbye to the messy tabs you’re used to.
In this blog post, we’ll be sharing how to use Horse Browser across your devices.

➤ How many devices can I use Horse Browser on?

Users can currently use their Horse Browser licence on up to three separate devices at a time.

➤ How do I use Horse Browser on separate devices?

Simply download the relevant version of Horse Browser onto each device, enter your licence key and you’re good to go.

➤ Is there synching between devices?

Horse Browser currently operates without data telemetry, meaning all your information is stored locally for maximum privacy, with no cloud syncing available. If users request it, we may introduce secure syncing in the future. In the meantime, you can easily transfer Trails between devices using Horse Browser's import / export feature. Learn more about this feature in our how-to guide.

➤ What happens if I want to change one of my three devices?

If you want to change one of the three devices covered by your licence, please contact us via E-mail and we will assist you.

➤ In conclusion

Your licence currently allows you to use Horse Browser on up to three separate devices. There’s no synching between devices but there are plans to implement synching in the future, with an emphasis on ensuring data privacy. In the shorter term, Horse Browser will be launching an export feature, which allows users to export their Trails.
To learn more about Horse Browser, visit here. Or read more how-to guides in our Manual blog series.

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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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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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