Soursop (Annona muricata L.) leaf contained tannin, flavonoid, and phenolic. These compounds could act as antidiabetic agent. This research was aimed to investigate the effect of brewing temperature and brewing time on antidiabetic properties in green tea from soursop leaf. Green tea from soursop leaf was brewed at 800C, 900C and 1000C for 15, 30 and 45 minutes. Antidiabetic activity was measured using enzymatic assay. The best combination temperature and brewing time is 1000C for 30 minutes. The IC50 value was the lowest on brewing temperature at 1000C, with result (515.03±140.22) ppm. Total phenolic was the highest in 1000C brewing temperature, which produced (210.87±29.56) mg GAE/ L sample, and the lowest at 15 minutes brewing time, with result (218.87±27.35) mg GAE/ L sample. Total flavonoid gave the lowest result at brewing temperature 800C, produced (59.01±10.61) mg QE/ L sample. Total tannin in all brewing time was similar at 1000C brewing temperature. From organoleptic test, brewing with longer time gave more brown color, aroma and astringent taste in tea. There was correlation between IC50 value with total tannin and total flavonoid. However, there was no correlation between IC50 value and total fenolic. Based on toxicity test (BSLT), fresh soursop leaf and green tea from soursop leaf were categorized as non toxic. Green tea from soursop leaf had more antidiabetic activity than fresh soursop leaf. IC50 of green tea from soursop leaf was lower than fresh soursop .Total phenolic and total flavonoid was higher in green tea from soursoup leaf than fresh soursoup leaf.