Latitude differences can significantly affect the quality of tea, while in-depth research in this field is lacking. This study investigates green teas from different latitudes in China using thermogravimetric analysis coupled with infrared spectroscopy and machine learning methods. Industrial and elemental analyses were first conducted to characterize their physicochemical properties. Subsequently, pyrolysis experiments were carried out in a TG-FTIR analyzer at three heating rates (β: 10, 20, 30 ℃ min