Being aged

From what I know, Some people store the tea in a pretty much airtight condition and reroast it very little, if at all. I've had tie guan yin and dancong in this style. Others store the tea in more porous containers and reroast it frequently (I've had tie guan yin and yancha in this style). Finally, others mix the two methods, storing it in porous containers for a few years and then switching to airtight containers later.

I enjoy aged tie guan yin and yancha very much, as well as aged baozhong. I'm only just exploring aged tie guan yin with no reroasting.
Any thought is welcomed.