Most burley grown today is considered "white stem" burley. It has a genetic defect that compromises chlorophyll metabolism. Burley in particular can show color changes from damaging flooding. When color-cured, even those perfectly grown White Angel Leaves turn to brown. If you screw up the curing, it will taste like garbage. The best case would be flue-curing the white leaf, and ending up with a whiter equivalent of candela wrapper. I can say that flue-cured burley is not something I would waste my time accomplishing again.
Bob
Bob