Sunshine Chennai Senior Secondary

School
2025-2026

CAFFEINE FROM TEA LEAVES

ACKNOWLEDGEMENT
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We would like to convey our thanks to our respected Principal for
allowing us this opportunity. We also express our sincere gratitude to
our Chemistry teacher, Raajeswari.R.P, for her exceptional guidance
and steadfast encouragement throughout the project's development.
Our thanks are also due to the lab assistant Prisheela for her support
and counsel, and to our school, Sunshine Chennai Senior Secondary
School, for making available the necessary facilities crucial for the
successful completion of this project.

INDEX
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[Link] TOPIC [Link]
1 Introduction 4

2 Aim 6

3 Materials required 7

4 Theory 8

5 Procedure 10

6 Result 11

7 Conclusion 12

8 Future Scope 13

9 References 15

INTRODUCTION
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Introduction and History
Tea stands as one of the most globally consumed caffeinated drinks. It
has been utilized as a beverage for nearly two millennia, originating in
China. Preparation involves infusing the young leaves and buds of the
tea plant (Camellia sinensis) in freshly boiled water. The primary
active component that gives tea its significant value to humans is
caffeine, a substance also present in coffee. In 1819, the German
chemist Friedrich Ferdinand Runge discovered this compound; he
introduced the term "Kaffein," which eventually evolved into
"Caffeine." Shortly after, in 1821, the renowned French chemist
Pierre Jean Robiquet successfully isolated caffeine from black coffee
for the first time.
Chemical Properties and Physiological Effects
The caffeine (C8H10N4O2) present in tea appears as a bitter, white,
crystalline methylxanthine and belongs to a class of compounds
characterized as alkaloids. Alkaloids are basic, nitrogen-bearing
compounds found in plant life. The specific molecular structure of
caffeine dictates its biological activity. Alkaloids like caffeine are
frequently physiologically active in humans, functioning as diuretics
and stimulants for the central nervous system. Additionally, caffeine
induces an accelerated heart rate and increased respiration, alongside
potential side effects such as nervousness and insomnia. Although
caffeine has been shown to create physiological reliance, it is also
noted for enhancing alertness, learning capabilities, and physical
performance.
Chemical Composition and Extraction Conditions
Beyond caffeine, tea leaves contain acidic tannins, undecomposed
chlorophyll, cellulose, and various pigments. To successfully extract
caffeine from the leaves, it must exist in its free base form. To achieve
this, the acidic components must remain soluble in water.
Mechanism of Action

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Caffeine functions primarily as a stimulant, activating the heart,
muscles, and blood pressure control centers, which results in elevated
respiration and heart rates, as well as stimulation of the Central
Nervous System. It also acts as a diuretic; by promoting urine flow, it
assists the body in eliminating excess water. Furthermore, caffeine
can induce insomnia by delaying sleep, thereby temporarily boosting
alertness and cognitive capacity. However, once the effects wear off
(often referred to as the "crash"), symptoms may include heasdaches,
fatigue, and anxiety. Caffeine is verified to cause physical
dependence; specifically, consuming four cups of coffee daily can
lead to physical addiction. This occurs because the compound impacts
specific neural pathways, altering brain chemistry and elevating
dopamine levels. It also affects vascular function, causing blood
vessels in the brain to constrict.
Usage and Decaffeination
Although the impact of caffeine is less potent than that of other
stimulants such as heroin, amphetamines, and cocaine, it remains the
most extensively abused drug. Due to its stimulating nature and
potential health implications, many consumers choose to limit or
completely eliminate caffeine intake. Consequently, the
decaffeination of coffee and tea has become a vital process for the
beverage industry. It is important to note that "decaffeinated" does not
imply the beverage is entirely void of caffeine; rather, products are
labeled as such provided that at least 97% of the caffeine content has
been removed.

Extraction Methodology
To extract caffeine from tea, a specific series of methods are
employed. Initially, a solid-liquid extraction is required to transfer the
natural product from the solid phase into a liquid solvent. This can be
accomplished using a Soxhlet extractor or simply by brewing the tea.
To separate the target compounds from the natural mixture, liquid-
liquid extraction techniques are utilized. These extractions typically
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take the form of neutral or acid/base systems. Specifically, extracting
caffeine from tea leaves involves an acid/base liquid-liquid extraction.
This process involves the interaction between an organic layer and an
aqueous layer.
Solvent Selection and Purification
The ideal solvent for this extraction typically possesses a low boiling
point, does not react with the solute, is non-toxic and non-flammable,
is immiscible with water, is cost-effective, and readily dissolves
caffeine at room temperature. A standard liquid-liquid solvent pair
used for caffeine extraction is water and dichloromethane. Since water
is part of the pairing, it is possible to separate inorganic compounds
from organic ones, as organic substances are generally immiscible in
water. In this experiment, chloroform is utilized as a substitute for
dichloromethane.
When these liquid pairs are combined, the density of each solvent
dictates which will form the upper layer and which will settle as the
bottom layer. Caffeine, being present in the organic layer, is found
below the aqueous layer. The product collected post-extraction still
contains various impurities. Sublimation serves as an effective
purification method, as caffeine possesses the unique ability to
transition directly from a solid to a vapor and back to a solid without
passing through the liquid phase. Since caffeine undergoes
sublimation under conditions different from those of the impurities, it
can be successfully isolated. Thus, a sequence of specific techniques
is applied to extract pure caffeine from tea leaves.

JOURNAL

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SWISS GERMAN UNIVERSITY
Acquiring a refined organic specimen from a blend of diverse
compounds within a substance necessitates a technique capable of
isolating that specific pure organic sample from the remaining
constituents. The technique employed to segregate an organic
compound from a mixture of various types of compounds is termed
extraction.
A suitable implementation of this technique is the extraction of
caffeine, which isolates caffeine from the other substances present in
tea leaves.
Fundamentally, tea consists of the desiccated and processed leaves of
a shrub, Camellia sinensis, from which a somewhat bitter, aromatic
drink is created by infusion in hot water.
This prevalent yet nutritious drink holds various types of substances
categorized into two primary groups: water (moisture) (75-78% in
fresh shoots) and dry matter (22-25% in fresh shoots). Inorganic
matter constitutes 3.5-7.0% and organic matter comprises 93-96.5%.
However, the composition that makes up commercially sold tea found
in the market consists of only 30-50% of all substances that are water-
soluble (extractive).
In the specific case of this experiment, the substance destined to be
separated from the distinct substances present in the tea is caffeine.
Due to its molecular structure, caffeine is soluble in both polar and
nonpolar solvents. The solubility of caffeine in water is 22mg/ml at
25°C, 180mg/ml at 80°C, and 670mg/ml at 100°C10. In this
experiment, the organic solvent dichloromethane (CH2Cl2) is utilized
to extract caffeine from the aqueous extract of tea powder because
caffeine is more soluble in dichloromethane (140mg/ml) than it is in
water (22mg/ml).

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The mixture of dichloromethane and caffeine can then be segregated
based on the differing densities of dichloromethane and water, as
dichloromethane is significantly denser than water and insoluble in it.
Residual water is separated from dichloromethane by draining the
dichloromethane through a separating funnel; thus, dichloromethane
passes through the funnel while polar solvents such as water remain in
the funnel.
However, since water and dichloromethane are slightly soluble in
each other, residual water will remain in the organic layer after
separating the solvents.
However, within the tea leaves, caffeine does not exist as the sole
organic compound. Rather, the tea leaves primarily comprise
cellulose, pigments, chlorophylls, and tannins. Tannin, also referred to
as Tannic Acid, is any group of pale-yellow to light-brown
amorphous substances appearing as powder, flakes, or a spongy mass,
widely distributed in plants and used chiefly in tanning leather, dyeing
fabric, making ink, and in various medical applications. Tannin
solutions are acidic and possess an astringent taste. This organic
compound is responsible for the astringency, color, and some of the
flavor in tea. The existence of these other compounds may finally lead
to impurity in the caffeine after it has been extracted from the tea
sample, which may cause alterations in the method used in extracting
the tea sample, as will be demonstrated later in the report.
Heating (boiling the tea with water & sodium carbonate (Na2CO3)
The tea bag utilized in this experiment was boiled with water and
sodium carbonate; after 5 to 10 minutes, the solution began turning
into a brown color, the intensity of which increased over time, and
odors could be detected.
Extraction using separation funnel
Upon adding the solvent dichloromethane into the solution, two layers
formed: the bottom layer was dichloromethane containing caffeine,
while the upper layer contained the other solution insoluble in

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dichloromethane. However, when 25 cm^3 of Dichloromethane
(CH2Cl2) was first added to the solution, an emulsion—a cloudy
layer between two clear layers—was formed. Although the simplest
way to eliminate the formed emulsion is by swirling the funnel
contents or stirring utilizing a glass rod, another 25 cm^3 of
Dichloromethane (CH2Cl2) was added.
A white crust in the form of a precipitate formed and was present on
the bottom surface of the round-bottom flask. This crust-like
precipitate contains the caffeine (the targeted product); however, it is
seen in the figure below that the caffeine, which should be white, has
a greenish hue, indicating the presence of another organic substance,
namely tannin. The (CH2Cl2) solvent containing the caffeine will be
in the bottom layer present in the separation funnel.
Lastly, the pure caffeine sample extracted from the tea can be
obtained via distillation and oven drying. Actually, after the extraction
process, the lower layer containing dichloromethane (CH2Cl2)
solvent and caffeine also contains some water molecules, as water and
dichloromethane are slightly soluble in each other. Therefore, to
acquire the pure caffeine sample, first, the lower layer was put into the
distillation unit, as distillation is a commonly used method for
purifying liquids and separating mixtures of liquids into their
individual components, thereby separating caffeine and water from
the organic solvent, dichloromethane (CH2Cl2), which is not required
as the product of the extraction process.
But since some residual water was still present with the caffeine
sample, the caffeine sample obtained after the distillation process
finished was further placed in the oven to remove that residual water,
thereby allowing us to obtain the caffeine sample; in the case of this
experiment, 0.0352 g of caffeine was extracted from 1.79 g of tea bag.
Regrettably, there were some errors in our experiment, as it was seen
in the figure that after the extraction process, it was proven that the
process did not yield a pure sample of caffeine; however, another
organic compound named tannin was also extracted, thereby leaving

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some green-colored compound in the caffeine sample. This indicates
that there was an insufficient amount of sodium carbonate (Na2CO3)
added during the boiling process.
Based on our experiment, the amount of caffeine contained in tea that
was successfully extracted was 0.0352 grams from 1.79 grams of tea,
or only 1.96% out of 100%. There should be more caffeine obtainable
from this experiment, but we concluded that errors occurred during
the experiment, such as not all caffeine itself dissolving completely in
dichloromethane and the impurity of the caffeine sample, as other
substances like tannin were also extracted during the extraction
process. As a result, an optimum result was not obtained after the
distillation process.

AIM

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To extract caffeine from tea leaves and measure the yield of the crude
caffeine obtained.

MATERIALS REQUIRED

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 1) Dry tea leaves
2) Water
3) Beaker
4) Separating funnel
5) Filter paper
6) Sodium carbonate
7) Dichloromethane or chloroform
8) Heat source (Bunsen burner)
9) Petri dish
10)Aluminium foil

PROCEDURE

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1. Boil the tea leaves:
Place a measured amount of dry tea leaves in a beaker and add water.
Boil the mixture for a period, such as 10 minutes.
2. Filter the extract:
Use a filter paper or a Buchner funnel to separate the liquid (the tea
extract) from the tea leaves.
3. Filter again:
Filter the mixture to remove the precipitate, leaving a clear, aqueous
extract containing the dissolved caffeine.
4. Extract with organic solvent:
Transfer the clear filtrate to a separatory funnel. Add an equal or
slightly smaller amount of chloroform or dichloromethane.
5. Separate the layers:
Stopper the funnel and shake it to allow the caffeine to dissolve into
the organic layer. Allow the two layers (organic and aqueous) to
separate, and then drain the heavier bottom layer (the organic layer)
into a clean beaker.
6. Repeat extraction:
Repeat the extraction process two or three more times with fresh
portions of the organic solvent to maximize caffeine recovery.
7. Evaporate the solvent:
Combine the organic extracts and allow the solvent to evaporate by
leaving the mixture in the open air or using a gentle heat source. The
solid residue left behind will be crude caffeine.

8. Weigh the caffeine:

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Once the solvent has completely evaporated, you can weigh the
residue to determine the yield of crude caffeine.

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 OBSERVATION
When heating the contents in the beaker using a hot plate for 10
minutes, in order to boil the tea with water and sodium carbonate
(Na2CO3), the color of the solution started to turn brown in color.
The intensity of this color seemingly increased through time and
odors could be smelled from the solution. After chloroform was added
to the solution in the separatory funnel, two layers were formed: the
bottom layer being chloroform that also contained caffeine in it while
the top layer being the other solution that wasn`t soluble in
chloroform. However, firstly, when the chloroform was added to the
solution, an emulsion of a cloudy layer was formed between the two
layers. This emulsion was done away with by swirling the contents of
the funnel and shaking it not vigorously.

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 RESULT
Result of Caffeine Extraction from Tea Leaves Appearance: The
extracted caffeine was obtained as a white, needle-like crystalline
solid (if recrystallized properly) or a slightly off-white residue.
Yield: From about 40 g of tea leaves, the yield of caffeine was
approximately 0.1–0.16 g, depending on the type of tea and efficiency
of extraction.

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 CONCLUSION
The experiment effectively segregated caffeine from tea leaves. The
physical characteristics and the quantity produced validated the
existence of caffeine. The separated compound exhibited attributes
comparable to refined caffeine, for instance, its solubility and melting
point, verifying its existence. This proved that tea leaves serve as a
natural reservoir of caffeine, and the extraction procedure utilizing
organic solvents is efficient for its separation.
All in all, the experiment was triumphant because the objective of
extracting caffeine from tea employing the liquid-liquid extraction
method was accomplished. The resulting white crystals that were
successfully collected and amassed demonstrated the presence of
caffeine in tea, aside from just coffee. A greater amount of caffeine
should have been acquired, but we deduced that certain errors took
place during the course of the experiment. The methodology applied
during this investigation also demonstrated that it could produce
favorable outcomes.

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 FUTURE SCOPE
The upcoming potential of caffeine extraction resides in creating more
eco-friendly and effective "green" approaches to withdraw caffeine
for the rising need in food, pharmaceuticals, and particularly
cosmeceuticals. Upcoming progress will center on methods like
supercritical CO2 extraction and new solvents such as deep eutectic
solvents (DES), which provide better production, decreased
ecological impact, and more successful segregation from plant origins
and by-products like coffee husks.
Growing Demand and Applications
 Cosmeceuticals: Caffeine's antioxidant, anti-inflammatory, and
lipolytic characteristics are fueling its utilization in skincare
merchandise for issues such as acne and photoaging.
 Pharmaceuticals: Its advantages for the central nervous,
cardiovascular, and respiratory systems render it a precious
component in diverse preparations, including analgesics.
 Food and Beverages: As a commonly ingested psychoactive
substance, the request for caffeine in food and drink stays
elevated.
Advancements in Extraction Methods
 Green Extraction: The emphasis is placed on utilizing
ecologically safe techniques and solvents to decrease the
environmental footprint of extraction procedures.
 Supercritical CO2 Extraction: This solvent-less technique
presents high efficiency and selectivity, rendering it a common
selection for high-value uses, although its steep price restricts its
usage.
 Deep Eutectic Solvents (DES): DES are gathering momentum
as sustainable, non-toxic, and biodegradable substitutes for
conventional organic solvents, providing good efficiency for
withdrawing caffeine from sources like coffee pulp and husks.
 Microwave-Assisted Extraction: This method demonstrates
potential for rapidly isolating and purifying caffeine from plant
sources, diminishing extraction duration and energy usage.
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Utilizing By-products
 Waste Valorization: Upcoming initiatives will increasingly
center on extracting caffeine from agricultural by-products, such
as coffee husks, converting refuse into high-value goods for
diverse industries.
Key Challenges
 Stability: Guaranteeing caffeine's stability in different
formulations, specifically in cosmeceuticals, persists as a hurdle
that necessitates suitable delivery techniques.
 Cost and Scalability: While Supercritical CO2 extraction is
effective, its steep expense can be an obstacle, driving toward
more cost-effective green alternatives like DES.

MATERIAL SAFETY DATA SHEET

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Hazard statements:
Causes damage to organs through prolonged or repeated exposure
Causes serious eye irritation
Causes skin irritation
Fatal in contact with skin
Harmful if swallowed
Suspected of causing cancer
Suspected of damaging fertility or the unborn child
Toxic if inhaled

Precautions
Obtain special instructions before use
Do not handle until all safety precautions have been read and understood
Do not breathe dust/fume/gas/mist/vapours/spray
Do not get in eyes, on skin, or on clothing
Wash thoroughly after handling
Do not eat, drink or smoke when using this product
Use only outdoors or with adequate ventilation.
Wear protective gloves/protective clothing/eye protection/face protection
IF ON SKIN: Wash with plenty of water.
IF INHALED: Remove victim to fresh air and keep at rest in a position
comfortable for breathing
IF IN EYES: Rinse cautiously with water for several minutes, Remove
contact lenses, if present and easy to do. Continue rinsing
IF exposed or concerned: Get medical advice/attention
Get Medical advice/attention if you feel unwell
Specific treatment (see ... on this label)
Rinse mouth
If skin irritation occurs: Get medical advice/attention
If eye irritation persists: Get medical advice/attention
Take off immediately all contaminated clothing, And wash it before reuse

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Store in a well-ventilated place., Keep container tightly closed
Store locked up

Hazard category
Acute toxicity (3.1), Carcinogenicity (3.6), Reproductive toxicity (3.7),
Serious eye damage/eye irritation (3.3), Skin corrosion/irritation (3.2),
Specific target organ toxicity - repeated exposure (3.9)

Sodium carbonate:

Hazard statements
Causes serious eye irritation

Precautions
Avoid breathing dust/fume/gas/mist/vapours/spray
Wash ... thoroughly after handling
IF INHALED: Remove victim to fresh air and keep at rest in a position
comfortable for breathing
IF IN EYES: Rinse cautiously with water for several minutes, Remove
contact lenses, if present and easy to do. Continue rinsing
Call a POISON CENTER or doctor/physician
If eye irritation persists: Get medical advice/attention
Store in accordance with…
Store in a well-ventilated place., Keep container tightly closed
Dispose of contents/container to ...

Hazard category
Serious eye damage/eye irritation (3.3)

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Caffeine:

Hazard statements
Harmful if swallowed

Precautions
Wear protective gloves/protective clothing/eye protection/face protection
IF SWALLOWED: Call a POISON CENTER or doctor/physician if you
feel unwell

Hazard category
Acute toxicity (3.1)

Dichloromethane:

Hazard statements
Causes serious eye irritation
Causes skin irritation
May cause cancer
May cause drowsiness or dizziness

Precautions
Obtain special instructions before use
Do not handle until all safety precautions have been read and understood
Do not breathe dust/fume/gas/mist/vapours/spray
Wash ... thoroughly after handling
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Use only outdoors or with adequate ventilation.
Wear protective gloves/protective clothing/eye protection/face protection
Use personal protective equipment as required
IF ON SKIN: Wash with plenty of water.
IF INHALED: Remove victim to fresh air and keep at rest in a position
comfortable for breathing
IF IN EYES: Rinse cautiously with water for several minutes, Remove
contact lenses, if present and easy to do. Continue rinsing
IF exposed or concerned: Get medical advice/attention
If skin irritation occurs: Get medical advice/attention
If eye irritation persists: Get medical advice/attention
Take off contaminated clothing, And wash it before reuse
Store in a well-ventilated place. Keep the container tightly closed
Store locked up

Hazard category
Carcinogenicity (3.6), Serious eye damage/eye irritation (3.3), Skin
corrosion/irritation (3.2), Specific target organ toxicity - single exposure
(3.8)

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 REFERENCES
1. [Link]
[Link]://[Link]/[Link]?download=open-
access/isolation-of-natural-caffeine-from-lipton-black-tea-through-
acidbaseliquidliquid-extraction-approach-its-medical-
[Link]&aid=70980
[Link]://[Link]/download/-extraction-of-caffeine-from-tea-
[Link]
[Link]://[Link]/2022/03/caffeine-
[Link]

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[Link]://[Link]/2022/03/caffeine-
[Link]

GALLERY

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