The design of green and sustainable extraction methods of natural products is currently a hot research topic in the multi-discipline areas of chemistry and technology. Herein, attempt was made to apply the six principles of green-extraction, describing a multifaceted strategy to apply this concept at micro level. The mainstay of the working protocol is new and innovative. The concept, principles and examples of green extraction herein discussed, offer an updated glimpse of the huge technological effort that is being made and the diverse applications that are being developed. Caffeine was extracted from the contents of five teabags by the use of solid-liquid and liquid-liquid extraction methods respectively. An acid/base liquid-liquid extraction technique was employed in order to force caffeine into the organic layer. The isolated product (caffeine), has a melting and boiling points of 236 ºC and 364.5 ºC respectively. It gave a percent yield of 6.56% was found to be soluble and slightly soluble in some organic solvents. It was isolated, purified and characterized by some analytical parameters; FTIR spectroscopy, color, melting/boiling points and solubility techniques. The Infrared-spectral data of the isolated caffeine showed absorption bands similar to those obtained in books and literatures. The Infrared-spectrum indicates the absolute purity of the purified caffeine. A pure product from sublimation method gave a mass of 0.0001 g of caffeine (white). This gave a calculated value of 0.30% as the percent recovery of the pure caffeine.
 

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