The present study reports green synthesis of copper nanoparticles using plant extract (tea leaf extract) with water as the medium for reduction and identifies their main physical properties. The stabilization of Copper nanoparticles was studied with capping agents such as starch and gelatine. The reaction mixture was heated using a kitchen microwave for about 5 minutes. The pH of the solution was adjusted to alkaline using 5% solution of NaOH. Formation of Copper Nanoparticles was indicated by change in colour from blue to yellowish black which is supported by the UV absorption at 570nm. The characterization of Nanoparticles was done by TEM and XRD. In addition to the X-ray diffraction investigations and infrared spectroscopies confirmed the single phase of the copper nanoparticles. Other physical properties such as magnetic susceptibility and optical properties were also determined