This question is more professional. From the origin, the content of green tea produced in the south is higher than that in the north; In terms of varieties, the big leaf species (Yunnan and Sichuan) are higher than the small leaf species (Jiangsu and Zhejiang); In terms of season, the content of summer tea is higher than that of spring and autumn tea; From old branches to young branches, the content of leaves with certain maturity is higher than that of young branches. But it's hard to say what kind of tea it is. At present, what kind of tea sells well, manufacturers (only partially mercenary) produce what kind of tea, regardless of the variety of origin.

Having said that, I'll give you a tip: Generally speaking, the stronger the tea, the more bitter it is, and the higher the content of tea polyphenols. (For green tea only)

Oh, sorry, digression! But your question is really difficult to answer. I want to talk about Yunnan tea, but all the tea there is used to make Pu 'er and Dianhong. Mao Feng strips produced in Sichuan (with high EGCG content and bitter taste, but the most valuable functional component in tea polyphenols) are not absolute.