<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://learning.hku.hk/ccch9051/group-45/items/show/1">
    <dcterms:title><![CDATA[Pu-erh Tea]]></dcterms:title>
    <dcterms:title><![CDATA[普洱茶]]></dcterms:title>
    <dcterms:subject><![CDATA[Fermented Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Black Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Pu-erh originated thousands of years ago in the Yunnan Province of China, where large-leaf tea trees (Dayeh) grow. Its history relates closely to the tea trade between China and other nations (notably Tibet), and it is named for the town from which it was originally sold en route to other countries (Pu&#039;er City).]]></dcterms:description>
    <dcterms:date><![CDATA[N/A]]></dcterms:date>
    <dcterms:relation><![CDATA[Green tea; Fermented tea]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[pu-erh-tea]]></dcterms:identifier>
    <dcterms:coverage><![CDATA[Trading of darkened tea leaves at the Southwestern borders]]></dcterms:coverage>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/2">
    <dcterms:title><![CDATA[Dian Hong Tea]]></dcterms:title>
    <dcterms:title><![CDATA[滇紅茶]]></dcterms:title>
    <dcterms:subject><![CDATA[Black Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Dian Hong black tea, also known as Yunnan black, is one of China’s most famous black teas. This Golden Tip Dian Hong has lots of orange pekoe along the dry leaves, and brews up with an absolutely lovely rich taste and aroma.<br />
This hand-picked and manually-produced tea is made from the buds and leaves of the Yunnan large-leaf variety of tea trees. After picking, the leaves are meticulously processed by hand using the traditional “Gongfu” techniques, and are then fully oxidized.]]></dcterms:description>
    <dcterms:creator><![CDATA[Feng Shaoqiu, Zheng Hechun ]]></dcterms:creator>
    <dcterms:date><![CDATA[1938]]></dcterms:date>
    <dcterms:relation><![CDATA[Gongfu Black Tea]]></dcterms:relation>
    <dcterms:relation><![CDATA[Yunhong]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[dianhong-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/3">
    <dcterms:title><![CDATA[Huo Shan Huang Ya Tea]]></dcterms:title>
    <dcterms:title><![CDATA[霍山黃芽]]></dcterms:title>
    <dcterms:subject><![CDATA[Yellow Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Noted as one of the 14 most famous teas during the Tang Dynasty, Huo Shan Huang Ya has been named as one of the teas made tribute to the court from the Tang era (618-906) to the Qing era (1644-1911). This famous tea from the Anhui province is classified as a Yellow Tea, produced very much like a green tea except that it is covered prior to complete drying in order to produce a slightly yellowish tone leaf set.]]></dcterms:description>
    <dcterms:date><![CDATA[618]]></dcterms:date>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[huoshan-huangya-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/6">
    <dcterms:title><![CDATA[Chun Mee Tea]]></dcterms:title>
    <dcterms:title><![CDATA[珍眉]]></dcterms:title>
    <dcterms:subject><![CDATA[Green Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Chun Mee is a popular green tea. It has a dusty appearance and is generally more acidic and less sweet than other green teas. It was originally produced only in the Chinese Jiangxi province, but is nowadays also grown elsewhere. The tea is divided into several grades with numbers. Some examples are: 41022, 4011, 9371, 8147, 9367, 9366, 3008 or 3009. The number 41022 in this case represents the highest quality, while number 8147 practically only consists of broken leaves.]]></dcterms:description>
    <dcterms:date><![CDATA[N/A]]></dcterms:date>
    <dcterms:relation><![CDATA[Assam Bukial]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium<br />
]]></dcterms:type>
    <dcterms:identifier><![CDATA[chun-mee-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/8">
    <dcterms:title><![CDATA[Hyson Tea]]></dcterms:title>
    <dcterms:title><![CDATA[熙春茶]]></dcterms:title>
    <dcterms:title><![CDATA[Lucky Dragon Tea]]></dcterms:title>
    <dcterms:subject><![CDATA[Green Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Hyson, or Lucky Dragon Tea, is a Chinese green tea that comes from the Anhui province of China. It is made from young leaves that are thinly rolled to have a long, twisted appearance that unfurls when brewed. ]]></dcterms:description>
    <dcterms:date><![CDATA[1835]]></dcterms:date>
    <dcterms:contributor><![CDATA[Philip Hyson]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Yu Chin Ch&#039;a]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[hyson-tea]]></dcterms:identifier>
    <dcterms:coverage><![CDATA[Boston Tea Party]]></dcterms:coverage>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/10">
    <dcterms:title><![CDATA[Kee Mun Tea]]></dcterms:title>
    <dcterms:title><![CDATA[祁门红茶]]></dcterms:title>
    <dcterms:subject><![CDATA[Black Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Keemun is a famous Chinese black tea. First produced in late 19th century, it quickly became popular in the West and is still used for a number of classic blends. It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Top varieties have orchid-like fragrance and additional floral notes in the flavor.]]></dcterms:description>
    <dcterms:date><![CDATA[1900]]></dcterms:date>
    <dcterms:relation><![CDATA[Huangshan Maofeng]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[kee-mun-tea]]></dcterms:identifier>
    <dcterms:coverage><![CDATA[Gongfu Tea Ceremony]]></dcterms:coverage>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/11">
    <dcterms:title><![CDATA[Bai Hao Yin Zhen Tea]]></dcterms:title>
    <dcterms:title><![CDATA[白毫银针]]></dcterms:title>
    <dcterms:subject><![CDATA[White Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Baihao Yinzhen, also known as White Hair Silver Needle, is a white tea produced in Fujian Province in China. Silver Needle or Bai Hao Yin Zhen or usually just Yin Zhen is the Chinese type of white tea. Amongst white teas, this is the most expensive variety and the most prized, as only top buds (leaf shoots) of the camelia sinensis plant are used to produce the tea.]]></dcterms:description>
    <dcterms:date><![CDATA[1800]]></dcterms:date>
    <dcterms:relation><![CDATA[Bai Mu Dan Tea]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[white-hair-silver-needle-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/12">
    <dcterms:title><![CDATA[Bao Zhong Tea]]></dcterms:title>
    <dcterms:title><![CDATA[包種茶]]></dcterms:title>
    <dcterms:subject><![CDATA[Oolong Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[After the newly sprouted leaves have been plucked, they are withered in the sun for a few hours to reduce moisture. Once a suitable suppleness is achieved in the leaves, a delicate sideways rolling of the leaves is performed in conjunction with light roasting. The leaves are minimally oxidized and maintain a vibrant, green color. Old style techniques are still in use in selected areas and involve hand processing and wrapping the leaves in paper before roasting. Baozhong is also sometimes referred to as a ‘wrapped variety’ tea.]]></dcterms:description>
    <dcterms:date><![CDATA[1885]]></dcterms:date>
    <dcterms:relation><![CDATA[Pouchong ]]></dcterms:relation>
    <dcterms:relation><![CDATA[Flower Tea]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[baozhong-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/13">
    <dcterms:title><![CDATA[Bu Zhi Chun Tea]]></dcterms:title>
    <dcterms:title><![CDATA[不知春]]></dcterms:title>
    <dcterms:subject><![CDATA[Oolong Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Bu Zhi Chun is a Wuyi oolong with a light taste. The tea leaves for this rare oolong tea are plucked in winter during a warm weather period. Usually, tea trees simply rest in winter but if the weather gets warm for several days, the trees mistake this for the arrival of spring and produce new leaf shoots]]></dcterms:description>
    <dcterms:date><![CDATA[N/A]]></dcterms:date>
    <dcterms:relation><![CDATA[Dong Pian]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[bu-zhi-chun-tea]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-45/items/show/14">
    <dcterms:title><![CDATA[Bai Mu Dan Tea]]></dcterms:title>
    <dcterms:title><![CDATA[ 白牡丹]]></dcterms:title>
    <dcterms:subject><![CDATA[White Tea]]></dcterms:subject>
    <dcterms:subject><![CDATA[Chinese Tea]]></dcterms:subject>
    <dcterms:description><![CDATA[Bai Mudan (white peony) is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves. Bai Mudan is sometimes preferred by white tea drinkers for its fuller flavor and greater potency]]></dcterms:description>
    <dcterms:date><![CDATA[N/A]]></dcterms:date>
    <dcterms:relation><![CDATA[White Peony]]></dcterms:relation>
    <dcterms:type><![CDATA[Physical Medium]]></dcterms:type>
    <dcterms:identifier><![CDATA[bai-mu-dan-tea]]></dcterms:identifier>
</rdf:Description></rdf:RDF>
