Caffeine is a xanthine alkaloid found in the beans of the coffee tree and in the leaves of tea where it acts as a natural pesticide that paralyzes and kills many insects feeding upon them. Humans, however, do not die from consuming caffeine and appreciate it for its stimulating effect on the central nervous system warding off drowsiness and restoring alertness. Caffeine-containing beverages, such as coffee and tea, enjoy great popularity, making caffeine the world's most popular psychoactive substance. Tea is arguable one of the oldest and still most popular beverages consumed today. Tea is traditionally classified into five major categories based on the degree of oxidation the leaves have undergone. Starting with increasing oxidation is White Tea followed by Green Tea, Oolong Tea, Black Tea and finally Pu-Erh Tea which is subjected to a second stage of oxidation. This research project is focused on analyzing the concentration of caffeine in these normally prepared teas utilizing High Performance Liquid Chromatography. A Finnigan SpectraSYSTEM P1000 isocratic pump, Finnigan SpectraSYSTEM UV1000 UV/Vis detector along with Finnigans SpectraSYSTEM SN4000 integrator was employed for the spectroscopic analysis. Various other laboratory equipment and methodology was utilized to provide for as much controlled test runs as possible, including pH and temperature meters.