Regional Characteristics

[Maitre_Tea]

I've seen this topic floated around, but I couldn't find something that directly answered the question...so, what are the regional characteristics of the different mountains, from what you've experienced? I realize that the quality of the maocha, the producer, the vintage, plantation vs. wild arbor, etc. probably distorts this, but surely there must be a common thread between teas made from single-estate mountains, right? Also, recommendations of cakes that represent the "classical" taste/aroma of these mountains would be nice too.