<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/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:RDF>