If you have the ability, I would recommend separating each variety into it's own bag so the flavors stay consistent with each variety. That way, when you blend for a cigar, pipe, roll or chew recipe, I'd imagine you'd get much more depth of flavor.

Using the sous vide method, we did a week at a time for about a month total. After we hydrated the leaves, they were packed into vacuum bags and then vacuum sealed. The bags were placed in a plastic homebrew bucket (similar to 5 gallon bucket but holds 7-8 gallons). The bags were weighed down with whatever we could find, usually dumbbells and the sous vide was placed in the water and set to maintain 124f. Every week, we would remove and open the bags, rearrange the leaves and repeat the process. We figured doing this would allow any ammonia to dissipate. Results were visible after a week and after a month we figured we were good to go. The leaves smelled sweet like molasses and the flavor was mild, smooth and slightly sweet.

@@Kaliforniabison thanks man 🫡

We used the Joule sous vide. There are other brands available but we already had this in our kitchen.