Once harvested the cells in the leaf go on living but deteriorate. Curing by sunlight, exposure, heat or smoke yellows the green and brings death. From this point on tobacco, .an organic substance will deteriorate. We call the chemical changes going on in the leaf fermentation, and because we are laymen, fond of its effects on taste, aging. Again, fermentation is inevitable and will occur within or without air, inside or outside of a container.
Although fermentation is continuous and inevitable, we can control its conditions by jarring and storing the jars in a cool place. Some prefer the exuberance of young tobacco while others prefer the melding and smoothness of aged.
When I started smoking the forums were full of information on aging which later was retracted or at least no longer cheerfully put forward as true. Anaerobic aging was best, but then it was said, no, just different. 90% of aging was said to be accomplished in 5 years, and latakia would substantially fade in 10. Neither statements are still maintained as true.
Aging is for the patient and for those who like its effects. I age my jars of tobacco anaerobically because I am patient and it makes no sense to me to get a process going but then make it shift gears by the introduction of air. Also, I am more confident of the anaerobic as the wondrous tales of aged tobacco come from anaerobic aging, some 50 year old unopened tin.
