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    <AnnotationProperty rdf:about="http://purl.obolibrary.org/obo/IAO_0000114"/>
    <AnnotationProperty rdf:about="http://purl.obolibrary.org/obo/IAO_0000115"/>
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    <!-- http://purl.obolibrary.org/obo/FOODON_03543696 -->

    <Class rdf:about="http://purl.obolibrary.org/obo/FOODON_03543696">
        <rdfs:label xml:lang="en">36960 - unspecified hot drink ingredients (efsa foodex2)</rdfs:label>
    </Class>
    


    <!-- http://purl.obolibrary.org/obo/FOODON_03543697 -->

    <Class rdf:about="http://purl.obolibrary.org/obo/FOODON_03543697">
        <rdfs:label xml:lang="en">36970 - leaves used for infusions or hot drinks (efsa foodex2)</rdfs:label>
        <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_03543696"/>
        <ns2:IAO_0000115 xml:lang="en">The group includes any type of Leaves and other minor parts annexed to them principally used for the preparation of infusions. By default they are considered dried, in case they are fresh the qualitative facet descriptor &#39;fresh&#39; should be added. In terms of nature, tea fresh leaves and tea dried leaves would be included in this group but in the different analysis hierarchies the dried tea leaves are in the separated group together with the fermented ones; the fresh tea leaves are not considered as a consumed/marketed food product for the time being, therefore they do not appear in the analysis hierarchies (e.g. Reporting hierarchy). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ] and [https://www.google.co.uk/search?tbm=isch&amp;q=Dry leaves used for infusions]</ns2:IAO_0000115>
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    <!-- http://purl.obolibrary.org/obo/IAO_0000078 -->

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    <!-- http://purl.obolibrary.org/obo/IAO_0000428 -->

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        <rdf:type rdf:resource="http://purl.obolibrary.org/obo/IAO_0000078"/>
        <rdfs:label xml:lang="en">requires discussion</rdfs:label>
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