tenuki wrote:However, I think the general consensus is that what I describe increases the chances that it will age well, right?
If by general consensus you mean vendor
consensus, then yes.
tenuki wrote:From what I understand aging processing has traditionally been a household knowledge sort of thing and isn't 'recent' really.
There isn't much of a "tradition" of aging oolongs. Roastings and storage conditions were shopkeeper experimentations after they were confronted with unsold volumes of tea. Each shop has a different approach on keeping oolongs: whether to roast them, how to roast them, how to store them. Shop owners generally aren't master tea roasters, and procedures vary from shop to shop. There's no traditional knowledge regarding roasting and storage. There's simply no consensus.
For example, regarding roasting, different shopkeepers:
Roast an oolong with one dry roast and pack it
Roast an oolong in an up and down roasting pattern
Don't roast an oolong but roast it periodically during XX years of storage
Don't roast an oolong and roast it after XX years of storage
Don't roast an oolong before or after storage
Store in an mostly airtight metal container
Store in a roughly airtight paper foil container (HK, Guangzhou)
Store in unglazed clay jar and wax seal it
Store in a glazed jar and wax seal it
Store open air in bags
One older Taiwanese shop even compresses oolongs and stores them open-air like pu'er.
What vendors say is ageable tea and ageable storage condition often, unsurprisingly, is an indication of what oolongs they sell, both new and aged, and more than one vendor has changed their opinion on what oolong can "age" which storage condition(s) foster good aged oolong.
Your mileage may vary. I've had oolongs of multiple storages and roastings and enjoyed some and not enjoyed others. There's no "should" here.