Cigarettes generally possess diverse sorts of tobacco leaf grown in different countries, mixed for aroma, taste and character to satisfy smokers’ preferences. As a rule three major types of tobacco are applied in cigarettes: Virginia, Burley and Oriental.

Virginia or also known as flue-cured tobacco is called after the US state where it was initially harvested. It is also termed ‘bright tobacco’ for its yellow to orange color that it gets during the curing process. It grows in particular very well in subtropical areas with mild rainfall, as for instance Georgia, Florida, Southern Brazil and Zimbabwe. Virginia blends possess solely flue-cured Virginia tobaccos.

Burley is a bit lighter green than Virginia. It needs heavier soils and considerably more fertilizer than Virginia. The most qualitative Burley tobacco is cultivated in US states as for instance Maryland and Kentucky, in Malawi, Uganda and also Indonesia. After the curing process, it becomes brown with practically no sugar content, offering it a nearly cigar-like taste. In conjunction with Virginia and Oriental tobacco, it makes up an American Blend for cigarettes. Ordinarily, air-cured tobacco is processed with sugars such as molasses, and the mixture may also possess extra flavors.

Oriental is the tiniest and robust of all tobacco types, cultivated in the quite hot summer of the Balkans, Turkey and the Middle East. These factors and a substantial planting density produce a savory flavor, boosted by sun-curing, as in a conventional Turkish cigarette. An Oriental blend may include around 100% sun cured tobaccos.
A number of factors can affect the smoking properties, such as the assortment of plant, how it is collected and impacts as soil and weather. Most of these can impact the tobacco’s taste and flavor.

Available grades of leaf in tobacco blends:

One tobacco plant can provide numerous grades of leaf. For instance, the leaves at the very top of the plant are more subjected to the sun than the ones at the bottom part.

Grades are typically identified by a leaf’s location on the plant, its width, aroma, graininess, color, the quality and maturity of the plant. The quality of the numerous grades is established by the leaf’s capacity to endure production, as well as its sensory qualities, which can show taste distinctions, from a tough experience to a softer, richer taste.
Leaf is acquired from farmers and directed for threshing, which sets apart the stem and lamina of the leaves. It is categorized by grade and every grade is kept to mature for a period from three months to about two years to allow taste variations in the final product.

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