Abstract: To study the changes in the quality characteristics of cherry red tobacco during the aging process, using cv. Zhusha2 as test samples, the variations in sensory characteristics and chemical constituents of this cherry red tobacco during 0-24 months of aging were analyzed by sensory evaluation and chemical analysis. The results showed that: 1) During 18 months of aging, the glutinous and sweet aroma index of the tobacco gradually increased, and the glutinous and sweet aroma style gradually manifested. The glutinous and sweet aroma style remained relatively stable from 6 to 18 months. 2) The aroma characteristics of the upper leaves reached the optimum at around 12 months of aging, while those of the middle leaves reached the optimum at around 18 months of aging. During the aging process, the smoke characteristics of the cherry red tobacco continuously improved, and the smoothness and mildness of the smoke gradually increased. 3) The taste characteristics remained relatively stable within 12 months of aging, and then gradually improved after 12 months with reduced irritation and dryness and better aftertaste. 4) Around 12-18 months of aging, the total amount of aroma components in the tobacco reached its maximum. The increases in reducing sugar, total aroma components and nornicotine contents were beneficial to improve the leaf's sensory quality. Based on the analysis of style characteristics, quality characteristics and aroma component analysis, the suitable aging period for cherry red tobacco should be around 12-18 months.