<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://stage.openvirtualworlds.org/omeka/items/show/1965">
    <dcterms:title><![CDATA[Hong Kong-style Milk Tea]]></dcterms:title>
    <dcterms:subject><![CDATA[Intangible Heritage]]></dcterms:subject>
    <dcterms:description><![CDATA[Hong Kong-style milk tea consists of Ceylon black tea, evaporated milk, and sugar. During the British colonial rule of Hong Kong, English-style tea was expensive and served exclusively in upscale establishments (Chan, 2018). After the Second World War, tea houses began adapting the recipe to better cater to local tastes. Namely, a stronger blend of Ceylon tea leaves was created. Following infusion, the tea is poured from pot to pot and filtered through a sackcloth bag four times to achieve the optimal aroma, colour, and flavour. Evaporated milk is then added instead of regular milk for its affordability and smoother taste. This beverage is deeply ingrained in the identity of Hong Kong and symbolises the fusion of Cantonese and British cultures characteristic of the region. 

Simplified recipes for Hong Kong-style milk tea are available across social media and its unique brewing process is also chronicled through online short documentaries and interviews with tea masters. Such digital interpretations increase awareness which can drive tourism to the area. The preparation and sale of Hong Kong-style milk tea can support employment opportunities to contribute to Goal 8: Decent Work and Economic Growth. Specifically, Target 8.3 can be addressed as this increased demand can lead to the expansion of tea houses, entrepreneurship opportunities, and preservation of traditional tea-making techniques.]]></dcterms:description>
    <dcterms:source><![CDATA[is51102024]]></dcterms:source>
    <dcterms:dateSubmitted><![CDATA[19/04/2024]]></dcterms:dateSubmitted>
    <dcterms:><![CDATA[19/04/2024]]></dcterms:>
    <dcterms:contributor><![CDATA[wanm]]></dcterms:contributor>
    <dcterms:references><![CDATA[Chan, S. C. (2019). Tea cafés and the Hong Kong identity: Food culture and hybridity. China Information, 33(3), 311-328. https://doi.org/10.1177/0920203X18773409]]></dcterms:references>
    <dcterms:language><![CDATA[English]]></dcterms:language>
    <dcterms:type><![CDATA[Intangible]]></dcterms:type>
    <dcterms:identifier><![CDATA[952]]></dcterms:identifier>
    <dcterms:spatial><![CDATA[current,22.402141247307856,114.14451599121095;]]></dcterms:spatial>
</rdf:Description></rdf:RDF>