This paper presents a developed HPLC method for the determination of
caffeine and theobromine in different black and green tea infusion samples,
using different infusion methods, such as infusion with and without boiling,
repeated and continuous i
nfusion. A mixture of double-distilled water and
methanol (60:40 v/v), was used as a mobile phase. In this condition, the
retention time for theobromine was three minutes and for caffeine five minutes.
