Four different brands of black tea and one brand of green tea commonly available in Syrain markets were tested to measure the level of fluoride contained in their liquid using four different methods of infusion and utilizing the spectrophotometer technology: A. Infusion without boiling. B. Infusion with boiling. C. Repeated infusion. D. Continuous infusion. The results have indicated that the average level of fluoride in the samples of black tea liquid is higher than the one in the green tea sample regardless of the infusion method used. Also, it was found that the level of fluoride released from all samples is higher when boiling them in water from 1 to 5 minutes. In addition, it was proved that the level of fluoride in tea liquids is higher when it’s prepared using repeated infusion, but it’s lower when the tea has been prepared using the continuous infusion method. Tea brands (2) and (4) released the highest level of flouride 7.37mg/L and 5.01mg/L respectively, which are very high levels comparing to the other brands which released between 1.5mg/L to 2.7mg/L. To prevent fluoride from reaching poising levels, the total daily consumption of black tea liquid of brands (2) and (4) should not exceed 1.76L and 2.58L respectively and to avoid preparing them using the repeated and countinous infusion methods.