Tea is the most commonly and widely used soft beverage in the household. It acts as a stimulant for central nervous system and skeletal muscles. That is why tea removes fatigue, tiredness and headache. It also increases the capacity of thinking. It is also used for lowering body temperature. The principal constituent of tea, which is responsible for all these properties, is the alkaloid-caffeine. The amount of caffeine in tea leaves varies from sample to sample. Originally it was thought that caffeine is responsible for the taste and flavour of tea. But pure caffeine has been found to be a tasteless while substance. Therefore, the taste and flavour of tea is due to some other substance present in it. There is a little doubt that the popularity of the xanthenes beverages depends on their stimulant action, although most people are unaware of any stimulation. The degree to which an individual is stimulated by given amount of caffeine varies from individual to individual.

The xanthene beverages also creates a medical problem. They are dietary of a stimulant of the CNS. Often the physicians face the question whether to deny caffeine containing beverages to patients or not. In fact, children are more susceptible than adults to excitation by xanthenes. For this reason, tea and coffee should be excluded from their diet. Even cocoa is of doubtful value. It has a high tannin content may be as high as 50 mg per cup. After all our main stress is on the presence of caffeine in xanthene beverages and so in this project we will study and observe the quantity of caffeine varying in different samples of tea leaves.