Matcha in Boca Raton
Alican, owner of Anyday cafe in Boca Raton, first encountered matcha in a traditional tea ceremony while on a culinary exploration of Japan. The ceremony unfolded in a slow, precise, and spiritual experience, intriguing Ali and launching deeper dive into different matcha grades, origins, and preparation methods.
“I’ve learned that matcha is about harmony — a balance between energy, focus, and flavor,” says Ali.
There is, he realized, no separating matcha from its origins, history and tradition.
The matcha ritual is deeply rooted in Japanese culture. In the 12th century, a Japanese monk, Eisai, brought both matcha seeds and the steaming and grinding preparation method from China. Japan’s Zen Buddhists monks embraced the drink for the clarity and focus it provided during meditation—attribute which led to its broader embrace by the samurai class.
Its rise in Japan was marked by the wabi-sabi ethos of famous tea master Sen no Rikyū, an emphasis on finding beauty in simplicity, imperfection and impermanence. Rikyū focused on simplicity, humility and mindfulness in the ceremony of drinking tea—the same attributes Ali experienced when he first encountered matcha.
A matcha tapas pairing may not, at first glance, seem obvious. But when you understand the way we think about food at Anyday, the link becomes apparent. Serving matcha properly signals and interest in mindfulness and grace, of caring and intention.
To those who drink it properly, a matcha ritual still whispers: Pause. Take a moment from the bustle of the world. Be here now.
To us, it says: how things are done matter.
Matcha is shade-grown, which encourage the leaves to produce more chlorophyll, giving the tea its vibrant coloration, but also amping up its quotient of antioxidants, amino acids, flavanols and sugars. The young leaves are steamed just after picking, which halts oxidation and creates matcha’s complex flavor profile: round, grassy vegetal notes in an earthy umami foundation, offset with a tiny zing of tartness and a lingering sweetness.
Once the leaves are steamed, they’re laid flat to dry. The veins and stems are removed and the remaining leaf material gets stone-ground into a fine powder. Matcha is unlike traditional tea leaves; it’s not steeped in boiling water—that would burn the powder and create bitterness. Rather, matcha is whisked into hot water for a rich blend. The result is a bright green, frothy drink. To experience the richest flavors, matcha should be drunk relatively quickly, before the aerated foam settles, to experience the full interaction of aroma, flavor and creamy mouthfeel.
Our matcha in Boca Raton is ceremonial grade, not the culinary grade you find in many lattes and ice cream flavoring. And we believe that matcha and tapas pair beautifully not only philosophically, but in terms of taste. The balance of sweetness, sharpness and umami fits with our belief in building complex flavors in what might appear to be simple offerings, but deliver powerful impressions. The way a tapas entrée might include bright acidity, oceanic umami and a smooth creamy sweetness, matcha subtly provokes several taste centers.
At Anyday, we love the way matcha allows people to step aside from the scurry of life—the mindfulness of matcha as coffee alternative. Plus, matcha fits with our general perspective on serving foods that promote wellness. Matcha’s health benefits are well-documented, led by rich antioxidant content. L-theanine, the amino acid plentiful in matcha, has been shown to promote relaxation and cognitive function.
At Anyday, we love coffee, of course, but we love the opportunity to indulge in small moments of grace, particularly when they feature ingredients steeped in tradition and history. Matcha lets us continue to present our perspective about food—the best ingredients, traditional forms, thoughtful experiences.
