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Brooklyn High Tea
November 17 @ 12:00 pm - 4:00 pm
Read about The Williamsburg Hotel’s “Brooklyn High Tea” as seen in Brooklyn Magazine:
“… Curated by Stefen Ramirez of Brooklyn’s own Tea Dealers, the selection extends well beyond the expected Earl Grey. Ceramic pots spout streams of Korea’s pan-fired, pineapple-accented, organic Woojean Green, grown in bamboo groves in the Jiri Mountains, as well as malty and creamy Doomni Single Estate Assam—the highest tier of orange pekoe—and slightly bitter Genou matcha from Uji Japan, grown and stone-ground by farmers in Kyotonabe City.
High tea also allows for Adam Leonti (of Brooklyn Bread Lab, and the chef behind Harvey) to show off his estimable baking skills. White china tiers support cucumber, brie and pesto sandwiches, not the cottony crustless kinds, but substantial, double crème-bound heros, tucked into whole grain, freshly-milled loaves. Customary scones are infused with white chocolate and sage; downy domes of brioche are studded with pearl sugar and cherries; and a panoply of other, unique sweets jockey for position, from rye chocolate chip cookies to buckshot-sized sweet potato doughnuts to pannetone pineapple bread pudding.”