So in my this years harvest i picked the leafs earlier then last year resulting into brighter flue cure runs that are much lighter in taste and are great if flue cured to a nice yellow colour and taste really good.
I had only a few plants this year so my batches are a little bit inconsistent like last year (but to a lesser degree because i don´t let them get overripe) some leafs flue cure rather brown/orange or full brown and taste quiet different then the yellow ones.
While the yellow leaf is nice and doesn't have much harshness the harshness greatly increases if you smoke the dark/brown ones also the taste is much darker.
How do you handle this type of leaf ? Do you do additional fermentation runs with it ? Do you cook it into cavendish ?
At this point i begin to believe that "over flue cured" leaf is just air cured leaf where you have destroyed the enzyms that would have made it nicer with age.
I had only a few plants this year so my batches are a little bit inconsistent like last year (but to a lesser degree because i don´t let them get overripe) some leafs flue cure rather brown/orange or full brown and taste quiet different then the yellow ones.
While the yellow leaf is nice and doesn't have much harshness the harshness greatly increases if you smoke the dark/brown ones also the taste is much darker.
How do you handle this type of leaf ? Do you do additional fermentation runs with it ? Do you cook it into cavendish ?
At this point i begin to believe that "over flue cured" leaf is just air cured leaf where you have destroyed the enzyms that would have made it nicer with age.
