True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Tea leaf from Ōtoyo, Nagaoka District, Kōchi Prefecture, Shikoku, Japan
Goishi-cha is a Japanese tea fermented twice. Summer tea leaves are steamed with their branches, piled under straw mats for about a week while moulds grow, then packed into tubs under stones for one to three weeks while lactic bacteria sour them. The pressed cake is cut into small squares and sun-dried, and the dark squares look like the black stones of the game of go. Made in 6 steps over 19 days – 33 days. The longest step, pack into tubs under stones (anaerobic fermentation), takes 10–20 days (Ukeda H. 2015). Aspergillus fumigatus, the main mould of the aerobic pile; it grows even at 53 °C and breaks down cellulose, damaging the leaf cell walls and Lactiplantibacillus plantarum, the main lactic acid bacterium in the steaming liquid and the tub brine, which makes the tea sour do most of the fermenting.
| Main step | 10–20 daysReported[ukeda2015][shimamura2017] | Pack into tubs under stones (anaerobic fermentation) |
|---|
| Tea leaves cut with their branches · Yabukita and wild mountain tea grown without pesticides, cut from mid-June to mid-July[ukeda2015] |
| No salt and no starter · Moulds and lactic bacteria come from the leaves, mats and tubs[okada1996][ukeda2015] |
| Starter: spontaneous |
Total time across the recorded steps: 19 days – 33 days
What changes: Starting material: mature summer tea leaves cut with their branches
Output: tea leaves on branches.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Goishi-cha is one of only two Japanese teas fermented in two stages, first by mould in the open and then by lactic bacteria under weight. Ishizuchi-kurocha is the other; Awa-bancha skips the mould stage and Batabata-cha skips the lactic stage.
Goishi-cha is dried to about 10 % moisture, which keeps it stable. Brew it with boiling water.
Every number is labelled with how it is known. How this atlas is made
Goishi-cha is recorded in 1745 in the Toyonaga district of Nagaoka, so it is close to 300 years old or more. It was traded down to the Seto Inland Sea and the Shiwaku islands, where its sourness suited tea gruel made with slightly salty well water. Production fell until a single farm was left in the late 1970s; a producers' group formed in 2005 and a cooperative in 2010 to revive it. The method is thought to have come from Southeast Asian miang.
