I have a large quantity of whole leaf from this season, and have processed small samples of leaf for tests.
The whole leaf still has a "raw leaf" aroma (you can notice the tobacco smell but it's not prominent)
The processed tobacco in 2 weeks has gained that all familiar smell of cigarette/pipe tobacco (depending on the blend) and has a largely noticeable smell/taste.
My theory is this (maybe some of you scientific folks can comment) does tobacco age quicker after it has been processed?
Reasons for doing so:
again, these are theories, please discuss them, disprove them, prove them what ever can be done to explain it, thanks!
The whole leaf still has a "raw leaf" aroma (you can notice the tobacco smell but it's not prominent)
The processed tobacco in 2 weeks has gained that all familiar smell of cigarette/pipe tobacco (depending on the blend) and has a largely noticeable smell/taste.
My theory is this (maybe some of you scientific folks can comment) does tobacco age quicker after it has been processed?
Reasons for doing so:
- More surface area exposed which releases gasses sooner (like when making alcohol, more surface area with the yeast/nutrient creates C02 Faster)?
- the midrib has been removed (does the mid rib possible contain more of the said gasses or even nicotine which can make the overall smell of the leaf "bitter"?
- enclosing the processed tobacco into a container creates pressure/stabilized temperatures/humidity which ages the tobacco?
again, these are theories, please discuss them, disprove them, prove them what ever can be done to explain it, thanks!
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