Need advice, tips on smell&taste

Hey what's up growers,
Are there any tips, advice on the Harvesting process? Every time I cut down the plant abs dry it out the great smell disappears and it just smells like plant. The good smell is in the buds, like if you break up the bud it smells beautiful, like really really good but the smell and taste doesn't seem to seep out.. how long does it take for that smell to come back and smell like it did before it started drying out? Put it all in a container and burp it every day? How long should I waitbefore I cut the buds from the plant and put in the bucket? I waited till the stems snapped and it was too long, it was all dried out.i waited a little less and it still was really dried out and could break up in my hands. I want the texture to be like you have to break it up with two hands instead of it will breaking up in an instant.

Have you read up on how to dry and cure properly.

Ya, I guess it's pretty straightforward . I hung the tree upside down on Tuesday , it's like the 5th day , the plant seems pretty dry. Every time I wait til the stems Crack it's to long and it's all dried out. Sometimes I cut the buds down too early and the moisture comes back but too much and messes with the smelleven more. The buds seem pretty dry, I don't want them to be completely dried out. It's just weird, the pot smells great but it's like hidden behind the grassy chlorophyll like scent.

Is this your first harvest?

If your flower crumbles at day 5, and is completely dessicated...you're drying in the wrong conditions. I'd suggest doing a deep dive on proper drying and how to cure. You want to dry slowly, then after you're in the ballpark of your target moisture level, then you cure. What's the humidity and temp of your drying space? Do you have too much airflow/exchange?

The questions from your first post suggest that you should spend some time reviewing how and why you dry, vs. curing and what that's all about.

Low and slow is best for the dry / cure you dont want high temps see theres bacteria and other micros that help to remove the chlorophyll and left over stuff and for this to happen right it cant be too hot if it is you just dry it too quick and you lock the chlorophyll into the buds giving you that green taste or super blando you want it to take its time theres no rushing it sadly