<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/1966">
    <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 - speed, force, and drop height are crucial factors during this process. 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. Its popularity evokes a sense of nostalgia and belonging among locals and serves as an ambassador for Hong Kong's culinary heritage worldwide (Mak, 2021).

Simplified recipes for Hong Kong-style milk tea are available across social media, allowing enthusiasts worldwide to make it at home. 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. In turn, by supporting local tea houses and businesses that serve this beverage, economic opportunities are created to help address Goal 1: No Poverty.]]></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[Mak, V. S. W. (2021). The heritagization of milk tea: Cultural governance and placemaking in Hong Kong. Asian Anthropology, 20(1), 30-46. https://doi.org/10.1080/1683478X.2020.1773616]]></dcterms:references>
    <dcterms:language><![CDATA[English]]></dcterms:language>
    <dcterms:type><![CDATA[Intangible]]></dcterms:type>
    <dcterms:identifier><![CDATA[953]]></dcterms:identifier>
    <dcterms:spatial><![CDATA[current,22.402141247307856,114.14451599121095;]]></dcterms:spatial>
</rdf:Description></rdf:RDF>