According to what I've read, "just repeating what I've heard", Besides the tree species the time of year is crucial. Once the tree begins to grow at the start of the season the sap becomes too bitter or disagreable in some way for use as syrup. There is a small window in late winter for gathering sap for high quality syrup, around 6 weeks. You want below freezing temps at night and above 40 temps in the day.
Black and sugar maples start growing the latest in the season as compared to others which gives a longer season, this along with the higher sugar content and lower sugar sand content make them preferable for commercial syrup production. Longer season, more efficient use of fuel, and less problems refining it after the fact.
Lots of literature out there focuses on the commercial aspect of syrup production, but doesn't take into account the guy like me who is just looking to make a quart or two for fun.
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