To start with, you need to appreciate that variations in caffeine content in specific plant species results from diversity in varieties, climatic variations in the growing area and the horticultaral techniques used during growing. As a result it cannot really be standardised.
As far as tea is concerned, young tea leaves contain the highest caffeine concentration. So it does depend whether your cuppa has been made with young tea leaves or old tea leaves.
The processing conditions also affect caffeine content of coffee. Much caffeine is lost via sublimation during high temperature roasting of coffee beans although not all beans undergoe this treatment.
It should be remembered that there is a higher level of caffeine in tea than in coffee beans per se, but 200 cups of tea as the beverage are obtained per pound of tea, whereas only about 40-60 cups of coffee are prepared per pound of coffee beans.
The mean (average) figures expressed as a percentage are approximately as follows:
Arabica Coffee 1.2% caffeine
Robusta Coffee 2.2% caffeine
Instant Coffee 3.3% caffeine
Decaff. Coffee 0.06% caffeine
Black Tea 3.0% caffeine
Green Tea 1.9% caffeine
Instant Tea 4.8% caffeine
Because instant coffee is a fairly random unverifiable blend of beans, the caffeine content can vary between batches.