How can we expect hongcha to evolve over time if stored in ambient conditions (in North American temperate climate) in a tea pouch ?

In general and also specifically in the case of Fujian Min Hong gong fu cha.

For teas in general, can we say that a final baking or firing step in the processing results in better chance of ageing well ? Thus lowering moisture and increasing chance of successful maturing ? Traditional Wuyi style oolongs and roasted Taïwan oolongs being classic examples. I’ve also heard that the amount of tea stored (25 g vs 500 g or more) can change outcome of taste.

In my experience, green tea keeps its fresh uniqueness about 1 year before fading aroma and becoming grassy or hay-like. Oolongs that have a thorough baking (Wuyi-type) can age gracefully over 5-6 years to develop incense-like or berry tastes. What about hong cha ? Specifically Fujian Hong Gong Fu teas.