Study of The Compositional Quality of Some Types of Green Tea Traded in The Markets of Brak Al-Shati- Libya

This study evaluated the physical and chemical characteristics of five green tea samples: Ahmed, Al-Jawhara, Al-Nabet, Hamza, and Wadi Jarf. Moisture content ranged from 3.48% in Al-Nabet tea to 6.26% in Wadi Jarf tea, indicating significant variability in water retention. Ash content was lowest in Al-Jawhara tea (4.72%) and highest in Ahmed tea (5.79%). Tannin levels varied, with Ahmed tea having the highest (13.49%) and Wadi Jarf the lowest (9.08%). Phenolic compound levels ranged from 126.67 GAE/g in Al-Nabet tea to 174.67 GAE/g in Ahmed tea, highlighting differences in antioxidant capacity. Acidity results showed close values across samples, with pH ranging from 5.42 in Wadi Jarf to 5.51 in Ahmed tea. Fiber content was lowest in Ahmed tea (0.3%) and highest in Al-Nabet tea (1.33%), which may reflect nutritional differences. Mineral analysis revealed Ahmed tea had the highest concentrations of magnesium (3.02%), zinc (0.06%), manganese (1.0%), and iron (4.4%), while Wadi Jarf tea generally showed the lowest levels. Interestingly, cobalt was highest in Wadi Jarf (0.07%) and lowest in Al-Jawhara (0.04%). Sensory evaluation ranked the teas in the following order of preference: Hamza, Ahmed, Al-Jawhara, Wadi Jarf, and Al-Nabet. These findings highlight clear differences in quality and composition among the tea samples, potentially influencing consumer perception and health benefits.