On the basis of comparative technological and chemical studies of Oriental tobaccos in relation to the change in qualitative externals, oxygen index, total ash, total sum of soluble carbohydrates and their individual representatives, nicotine, colour characteristics and smoking-taste qualities of tobacco, the adequacy of fermentative changes in accelerated fermentation at high temperatures (70-80.degree.C) and in chamber fermentation has been established. Conditions for accelerated fermentation of tobacco at temperatures of 70-80.degree.C for 2-4 hours have been developed. Heating of tobacco bulk to temperature conditions has been carried out by means of treating tobacco with saturated water vapour for 30-40 seconds and further blowing with conditioned air to a moisture of 18-19%.