CN114009521A - Preparation method of old tree Liupu tea leaves - Google Patents
Preparation method of old tree Liupu tea leaves Download PDFInfo
- Publication number
- CN114009521A CN114009521A CN202111369669.4A CN202111369669A CN114009521A CN 114009521 A CN114009521 A CN 114009521A CN 202111369669 A CN202111369669 A CN 202111369669A CN 114009521 A CN114009521 A CN 114009521A
- Authority
- CN
- China
- Prior art keywords
- tea
- liupu
- old tree
- old
- tree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of old tree Liupu tea, belonging to the technical field of tea processing, wherein the old tree Liupu tea prepared by the method is stable in quality, and the brewed tea soup is good in smell and taste; the preparation method comprises the following preparation steps: (1) picking fresh Liupu tea old tree leaves, cutting the leaves into thin strips, and preparing the old tree Liupu tea raw tea according to a traditional Liupu tea primary processing method; (2) piling and fermenting the old tree Liupu tea raw tea to obtain old tree Liupu tea primary fermented tea; (3) spreading out the old tree Liupao tea primary fermented tea and drying in the air; (4) boiling, baking and pressing the old tree Liupao tea primary fermented tea and then airing; (5) piling and fermenting the primary fermented tea of the old tree Liupu tea to obtain secondary fermented tea of the old tree Liupu tea; (6) spreading out the secondary fermented tea of the old tree Liupao tea and drying in the air; (7) steaming, baking and pressing the secondary fermented tea of the aired old tree Liupu tea, and airing; (8) putting into gloiopeltis, and aging in an aging chamber.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of old tree Liupu tea.
Background
The Liupu tea is a black tea which belongs to the long history and is mainly produced in the Wuzhou area in Guangxi, the tea character of the fermented Liupu tea is softer, the Liupu tea is famous for four characters of red, thick, old and mellow, the Liupu tea is like the fragrance of areca, the taste is mellow and sweet, and the Liupu tea has the effects of relaxing bowel, reducing blood pressure and cholesterol, warming stomach and nourishing stomach. The early Liupao tea making process comprises the steps of killing air, pile fermentation, steaming, pressing and aging. Later, in order to make the tea quality better, people improve the steaming process into the steaming, drying and two steaming processes, and the Liupao tea prepared by the process is more fragrant and aromatic in tea flavor, redder in liquor color and further improved in tea quality.
The Liupu tea leaves made of the leaves of the old Liupu tea trees are also called old tea leaves, the beneficial components and smell of the leaves of the old Liupu tea trees are more than those of the leaves of the old Liupu tea trees of the young, but the leaves of the old Liupu tea trees are harder than those of the old Liupu tea trees, the traditional making process of the Liupu old tea trees is that the picked old Liupu tea trees are directly dried in the sun, the old Liupu tea trees are boiled by adding water when tea soup is brewed, the boiling time is long, the tea soup is heavy in astringent taste, and the drinking taste is not good. Therefore, how to utilize the leaves of the old Liupu tea trees to produce the old Liupu tea with better quality and make the brewed tea soup have better taste and color, and becomes a new direction for the deep processing development of the Liupu tea.
Disclosure of Invention
The invention aims to provide a preparation method of old tree Liupu tea, the old tree Liupu tea prepared by the method is stable in quality, and tea soup brewed by the method is good in smell and taste.
The technical scheme of the invention is as follows:
a preparation method of old tree Liupu tea leaves comprises the following preparation steps:
(1) picking fresh Liupu tea old tree leaves, cutting the leaves into thin strips, and preparing the old tree Liupu tea raw tea according to a traditional Liupu tea primary processing method;
(2) piling and fermenting the old tree Liupu tea raw tea to obtain old tree Liupu tea primary fermented tea;
(3) spreading out the old tree Liupao tea primary fermented tea obtained in the step (2) and airing;
(4) steaming, boiling, pressing and airing the old tree Liupao tea primary fermented tea subjected to the step (3);
(5) piling and fermenting the old tree Liupu tea primary fermented tea subjected to the step (4) to obtain old tree Liupu tea secondary fermented tea;
(6) spreading out the secondary fermented tea of the old tree Liupu tea obtained in the step (5) and airing;
(7) steaming, baking and pressing the secondary fermented tea of the aired old tree Liupu tea, and airing;
(8) and putting the dried old tree Liupu tea secondary fermented tea into the tea-processed gloiopeltis, and putting the tea-processed gloiopeltis into an aging chamber for aging to obtain the tea-processed gloiopeltis.
Further, in the step (1), the leaves are cut into thin strips with the width of about 0.8-1.2 cm.
Further, in the step (2), piling and piling the old tree Liupu tea raw tea on an indoor floor, wherein the height of the tea pile is 0.5-0.7 m, the fermentation time is 18-22 days, and the indoor temperature is 48-53 ℃ during fermentation.
Further, in the step (4), the old tree Liupao tea primary fermented tea is placed in a steamer to be steamed for 12 minutes.
Further, in the step (4), the primary fermented tea of the steamed old tree Liupao tea is placed in the tea radish for baking for 1 day.
Further, in the step (5), piling the primary fermented tea of the old tree Liupao tea on an indoor floor for pile fermentation, wherein the pile height of the tea is 0.5-0.7 m, the fermentation time is 15-19 days, and the indoor temperature is 48-53 ℃ during fermentation.
Further, in the step (7), the secondary fermented old tree Liupao tea is placed in a steamer for steaming for 10 minutes.
Further, in the step (7), the primary fermented tea of the steamed old tree Liupao tea is placed in the tea radish for baking and pressing, and the baking and pressing time is 20 hours.
Further, in the step (8), the secondary fermented tea of the old tree Liupu tea is aged for 180 days.
Compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the old-tree Liupu tea leaves, the old leaves of the fresh Liupu tea are picked and cut into thin strips, the old-tree Liupu tea primary tea is prepared according to a traditional Liupu tea primary processing method, the preparation effect of the subsequent process can be improved after the old leaves of the Liupu tea are cut into shreds, beneficial ingredients in the tea can be better separated out through two-time pile fermentation and baking pressure, the brewing separation is faster and easier, and the quality of the old-tree Liupu tea secondary fermented tea aged through two-time fermentation is better.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to the following embodiments, but the present invention is not limited thereto.
A preparation method of old tree Liupu tea leaves comprises the following preparation steps:
(1) picking fresh Liupu tea old tree leaves, cutting the leaves into thin strips with the width of 0.8-1.2 cm, and preparing the old Liupu tea raw tea according to a traditional Liupu tea primary processing method. The traditional Liupao tea primary processing method comprises the processes of enzyme deactivation and rolling.
(2) And piling and fermenting the old tree Liupu tea primary tea to obtain the old tree Liupu tea primary fermented tea.
The old tree Liupu tea raw tea is stacked on an indoor floor for pile fermentation, the tea pile height is 0.5-0.7 m, the fermentation time is 18-22 days, the indoor temperature during fermentation is 48-53 ℃, and in the pile fermentation process, the indoor temperature is controlled in the range, so that the growth of beneficial bacteria in the tea can be facilitated, the propagation of harmful bacteria is inhibited, the green and astringent taste of the tea is changed, and the tea soup taste is mellow. During fermentation, the pile needs to be turned once every 10 hours, the humidity of the old-tree Liupu tea raw tea is adjusted according to the condition, the water content of the tea is kept to be 22-26%, and the humidity is more beneficial to the growth of beneficial flora.
(3) And (3) spreading out the old tree Liupao tea primary fermented tea obtained in the step (2) and airing.
(4) And (4) steaming, boiling, pressing and airing the old tree Liupao tea primary fermented tea obtained in the step (3). Wherein, the old tree Liupao tea primary fermented tea is placed in a steamer for steaming for 12 minutes. Placing the cooked old tree Liupu tea primary fermented tea into a tea radish for baking for 1 day. The steaming, boiling and pressing process is beneficial to pressing and separating out the beneficial components in the tea leaves, so that the color of the tea soup becomes red.
(5) And (4) piling and fermenting the old tree Liupu tea primary fermented tea subjected to the step (4) to obtain old tree Liupu tea secondary fermented tea. The method comprises the following steps of stacking old tree Liupu tea primary fermented tea on an indoor floor for pile fermentation, wherein the height of the tea pile is 0.5-0.7 m, the fermentation time is 15-19 days, and the indoor temperature is 48-53 ℃ during fermentation. The taste of the tea can be further improved in the second fermentation process, and the taste of the tea soup is mellow. The pile is turned once every 10 hours during fermentation, the humidity of the primary fermentation tea of the old tree Liupao tea is adjusted according to the condition, the water content of the tea is kept to be 22-26%, and the humidity is more beneficial to the growth of beneficial flora.
(6) And (4) spreading out the secondary fermented tea of the old tree Liupu tea obtained in the step (5) and airing.
(7) And (3) steaming, baking and pressing the dried secondary fermented tea of the old tree Liupu tea, and then drying the tea. Wherein, the secondary fermented tea of the old tree Liupu tea is placed in a steamer for steaming for 10 minutes. Placing the cooked old tree Liupu tea primary fermented tea into a tea radish for baking for 20 hours. The beneficial components in the tea can be further pressed and separated out in the secondary steaming and pressing process, and the beneficial components of the tea are separated out due to the fact that the tea is fermented twice, so that the time for steaming and pressing for the second time is not required to be long, and the color of the tea soup is thicker after the second steaming and pressing.
(8) And putting the dried old tree Liupu tea secondary fermented tea into the tea-processed gloiopeltis, and putting the tea-processed gloiopeltis into an aging chamber for aging to obtain the tea-processed gloiopeltis. The aging time of the twice fermented tea is the same as that of the Liupu tea prepared by the traditional preparation process, the twice fermented tea of old tree Liupu tea is generally aged for 180 days, but the aging time is longer, and the quality of the tea is better.
According to the preparation method of the old-tree Liupu tea leaves, the old leaves of the fresh Liupu tea are picked and cut into thin strips, the old-tree Liupu tea primary tea is prepared according to a traditional Liupu tea primary processing method, the preparation effect of the subsequent process can be improved after the old leaves of the Liupu tea are cut into shreds, beneficial ingredients in the tea can be better separated out through two-time pile fermentation and baking pressure, the brewing separation is faster and easier, and the quality of the old-tree Liupu tea secondary fermented tea aged through two-time fermentation is better.
Comparative experiment 1
Liupu tea produced by Zhonghua tea group in Sterculia city and bought from a tea shop and having a model number of 5133 as comparison experiment tea leaves is taken as an experiment group 1, 5g of the tea leaves is taken as an experiment group 2, and 5g of old tree Liupu tea leaves prepared by the preparation method of the old tree Liupu tea leaves are taken as an experiment group 1. The appearance of the experimental group 1 and the experimental group 2 was observed and recorded, and then the two kinds of tea leaves of the experimental group 1 and the experimental group 2 were brewed respectively and the color and smell of the tea soup and the drinking taste of the tea soup were observed. The specific brewing process comprises the following steps: firstly, respectively putting 2 groups of tea leaves into glass pots with the same size, pouring boiling water with the temperature of 95 ℃ for soaking for 5 seconds to wash the tea, pouring water, pouring boiling water with the temperature of 95 ℃ for soaking for 10 seconds, pouring tea soup into the glass pots with the same size, respectively marking first tea soup rounds, respectively observing and recording the color and smell of the 2 groups of first tea soup rounds and the drinking taste of the tea soup, repeatedly brewing 2 parts of tea leaves according to the same method, respectively observing and recording the color and smell of the 2 groups of brewed fifth and tenth tea soup rounds and the drinking taste of the tea soup, and the results are shown in table 1:
TABLE 1 comparison of two groups of tea leaves
As can be seen from table 1, the old tree Liupu tea leaves prepared by the preparation method of old tree Liupu tea leaves according to the present invention have a tea appearance similar to that of the existing Liupu tea, and have a brewing effect similar to that of the existing Liupu tea and are more resistant to brewing.
Comparative experiment 2
Traditional old tea mother tea leaves produced by agricultural machinery in Liubao town of Sterculia in the tea market are taken as comparison experiment tea leaves, 5g of the tea leaves are taken and recorded as an experiment group 3, and 5g of the old tree Liupu tea leaves prepared by the preparation method of the old tree Liupu tea leaves are taken and recorded as an experiment group 4.
The appearance of the experimental group 1 and the experimental group 2 is observed and recorded, then the experimental group 1 is boiled to prepare tea soup, the experimental group 2 is made into tea soup, and the color and the smell of the two tea soups and the drinking taste of the tea soup are respectively observed. The cooking process of experimental group 1 was: boiling 100mL of clean water in a teapot, putting tea leaves of the experimental group 1 into the teapot, boiling for 5 minutes, observing and recording the color and smell of the first round of tea soup and the drinking taste of the tea soup, pouring the tea soup in the teapot, adding 100mL of boiled water again, continuing to boil for 5 minutes, observing and recording the color and smell of the second round of tea soup and the drinking taste of the tea soup, pouring the tea soup in the teapot, boiling the tea soup again for 3 times, wherein the amount of the boiled water added each time is 100mL, and taking and recording the color and smell of the fifth round of tea soup and the drinking taste of the tea soup. The infusion process for experimental group 2 was: putting the tea leaves of the experimental group 2 into glass pots with the same size, pouring boiling water with the temperature of 95 ℃ for soaking for 5 seconds for washing the tea, pouring water, pouring boiling water with the temperature of 95 ℃ for soaking for 10 seconds, pouring tea soup into the glass pots, marking a first round of tea soup, observing and recording the color and smell of the first round of tea soup and the drinking taste of the tea soup, repeatedly brewing the tea leaves of the experimental group 2 according to the same method, observing and recording the color and smell of the brewed fifth round of tea soup and the drinking taste of the tea soup, wherein the results of the two groups of tea leaves are shown in the table 2:
TABLE 2 comparison of two groups of tea leaves
As can be seen from table 2, the tea appearance of the old tree Liupu tea leaves prepared by the preparation method of the old tree Liupu tea leaves is larger than that of the existing old tea and old tea, the brewing effect of the old tree Liupu tea leaves is also greatly different from that of the existing old tea and old tea, and the taste of the old tree Liupu tea leaves is different.
The above description is only exemplary of the invention, and any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention should be considered within the scope of the present invention.
Claims (9)
1. A preparation method of old tree Liupu tea leaves is characterized by comprising the following preparation steps:
(1) picking fresh Liupu tea old tree leaves, cutting the leaves into thin strips, and preparing the old tree Liupu tea raw tea according to a traditional Liupu tea primary processing method;
(2) piling and fermenting the old tree Liupu tea raw tea to obtain old tree Liupu tea primary fermented tea;
(3) spreading out the old tree Liupao tea primary fermented tea obtained in the step (2) and airing;
(4) steaming, boiling, pressing and airing the old tree Liupao tea primary fermented tea subjected to the step (3);
(5) piling and fermenting the old tree Liupu tea primary fermented tea subjected to the step (4) to obtain old tree Liupu tea secondary fermented tea;
(6) spreading out the secondary fermented tea of the old tree Liupu tea obtained in the step (5) and airing;
(7) steaming, baking and pressing the secondary fermented tea of the aired old tree Liupu tea, and airing;
(8) and putting the dried old tree Liupu tea secondary fermented tea into the tea-processed gloiopeltis, and putting the tea-processed gloiopeltis into an aging chamber for aging to obtain the tea-processed gloiopeltis.
2. The preparation method of old tree Liupu tea as claimed in claim 1, wherein in the step (1), the leaves are cut into thin strips with the width of 0.8-1.2 cm.
3. The preparation method of old tree Liupu tea leaves as claimed in claim 1, wherein in the step (2), the old tree Liupu tea raw tea is stacked on an indoor floor for piling, the tea pile height is 0.5-0.7 m, the fermentation time is 18-22 days, and the indoor temperature during fermentation is 48-53 ℃.
4. The preparation method of old tree Liupu tea leaves according to claim 1, wherein in the step (4), old tree Liupu tea primary fermented tea is placed in a steamer to be steamed for 12 minutes.
5. The preparation method of old tree Liupu tea leaves as claimed in claim 1, wherein in the step (4), the steamed old tree Liupu tea primary fermented tea is placed in a tea wooly for baking for 1 day.
6. The preparation method of old tree Liupu tea leaves as claimed in claim 1, wherein in the step (5), the old tree Liupu tea primary fermented tea is stacked on an indoor floor for pile fermentation, the height of the tea pile is 0.5-0.7 m, the fermentation time is 15-19 days, and the indoor temperature during fermentation is 48-53 ℃.
7. The preparation method of old tree Liupu tea leaves according to claim 1, wherein in the step (7), the old tree Liupu tea secondary fermented tea is placed in a steamer to be steamed for 10 minutes.
8. The preparation method of old tree Liupu tea as claimed in claim 1, wherein in the step (7), the steamed old tree Liupu tea primary fermented tea is placed in a tea wire for baking for 20 hours.
9. The preparation method of old tree Liupu tea leaves according to claim 1, wherein in the step (8), the old tree Liupu tea secondary fermented tea is aged for 180 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111369669.4A CN114009521A (en) | 2021-11-16 | 2021-11-16 | Preparation method of old tree Liupu tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111369669.4A CN114009521A (en) | 2021-11-16 | 2021-11-16 | Preparation method of old tree Liupu tea leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114009521A true CN114009521A (en) | 2022-02-08 |
Family
ID=80065112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111369669.4A Pending CN114009521A (en) | 2021-11-16 | 2021-11-16 | Preparation method of old tree Liupu tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114009521A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602347A (en) * | 2023-04-21 | 2023-08-18 | 广西壮族自治区茶叶科学研究所 | Liupu tea precise control rapid fermentation method and Liupu tea obtained by same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940054A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Double-steaming double-pressing production process for liupu tea |
| CN105815485A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Two-time fermentation method for Liupao tea |
| CN106035768A (en) * | 2016-06-29 | 2016-10-26 | 梧州市中茗茶业有限公司 | Method for making Liu Pao tea |
| CN106106868A (en) * | 2016-06-28 | 2016-11-16 | 苍梧县金福六堡茶有限公司 | The preparation method of spun gold LIUPUCHA |
| CN107771985A (en) * | 2016-08-25 | 2018-03-09 | 丹阳西联生物技术有限公司 | A kind of technique of medical stone steam tea making |
| CN111528301A (en) * | 2020-06-19 | 2020-08-14 | 广西梧州茂圣茶业有限公司 | Preparation method of Liupu tea |
-
2021
- 2021-11-16 CN CN202111369669.4A patent/CN114009521A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940054A (en) * | 2012-11-21 | 2013-02-27 | 广西壮族自治区梧州茶厂 | Double-steaming double-pressing production process for liupu tea |
| CN105815485A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Two-time fermentation method for Liupao tea |
| CN106106868A (en) * | 2016-06-28 | 2016-11-16 | 苍梧县金福六堡茶有限公司 | The preparation method of spun gold LIUPUCHA |
| CN106035768A (en) * | 2016-06-29 | 2016-10-26 | 梧州市中茗茶业有限公司 | Method for making Liu Pao tea |
| CN107771985A (en) * | 2016-08-25 | 2018-03-09 | 丹阳西联生物技术有限公司 | A kind of technique of medical stone steam tea making |
| CN111528301A (en) * | 2020-06-19 | 2020-08-14 | 广西梧州茂圣茶业有限公司 | Preparation method of Liupu tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602347A (en) * | 2023-04-21 | 2023-08-18 | 广西壮族自治区茶叶科学研究所 | Liupu tea precise control rapid fermentation method and Liupu tea obtained by same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103141599B (en) | Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| CN105660915A (en) | Rose-fragrance black tea making process | |
| CN112760187B (en) | Brewing method of sweet osmanthus flavor rice wine | |
| KR101729916B1 (en) | Manufacturing method of Fermented Liquid using Dendropanax and Fermented Liquid thereby the same that | |
| CN107897455A (en) | One kind fermentation Mulberry-leaf Tea and preparation method thereof | |
| KR20100027820A (en) | Manufacturing method for chrysanthemum shikhye using chrysanthemum tea | |
| CN108244296A (en) | A kind of production method of full fermentation dandelion Fu-brick tea | |
| CN114009521A (en) | Preparation method of old tree Liupu tea leaves | |
| KR20090021800A (en) | High-functional fermented bean-curd and method for preparing the same | |
| CN111772003A (en) | Special-taste oolong tea and tea making method thereof | |
| CN106665914A (en) | Processing method for improving sweet flavor of oolong | |
| CN113331274B (en) | Natural-flowering-based loose Fu tea and preparation method thereof | |
| CN104938666A (en) | Black silver needle tea and processing technology thereof | |
| KR102081445B1 (en) | Fermented wine of Lonicera Japonica using Lonicera Japonica fermented solution | |
| KR102284919B1 (en) | Preparation method for fermentation ripening mugwort tea | |
| CN112970873A (en) | Preparation process of rhododendron black tea | |
| CN113243434A (en) | Black tea making method | |
| CN108497454B (en) | Preparation method of low-salt sesame leaf sauce | |
| KR20220054530A (en) | process for manufacturing Jasoyeop-Ju | |
| CN105494707A (en) | Preparation method of black tea with miraflor fragrance | |
| CN109699881A (en) | Application of the plant-derived compound preservative of food-grade in bean product | |
| KR102240671B1 (en) | Tteok-tea and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |