Daun salam telah dilaporkan mengandung antioksidan dan agen antidiabetik yang dapat membawa banyak manfaat kesehatan termasuk efek antidiabetik pada pasien diabetes mellitus tipe 2. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu pengeringan, suhu penyeduhan dan waktu penyeduhan terhadap aktivitas antioksidan, total fenolik, total flavonoid, total tanin terkondensasi, aktivitas penghambatan α-glukosidase dan penerimaan sensorik teh herbal daun salam. Daun salam dikeringkan dengan tiga suhu berbeda (40, 50 dan 60 ˚C) dan dilanjutkan dengan perbandingan sifat antioksidan antara daun salam segar dan daun salam kering. Suhu pengeringan 40˚C dipilih karena memiliki sifat antioksidan tertinggi di antara daun salam kering. Teh herbal daun salam disiapkan dengan suhu penyeduhan (80, 90 dan 100˚C) dan waktu penyeduhan (10, 20 dan 30 menit) yang berbeda. Hasil penelitian menunjukkan bahwa penyeduhan dengan 80˚C dan 30 menit menghasilkan aktivitas antioksidan (IC50) tertinggi yaitu 984,07 ± 28,92 ppm. Teh herbal daun salam diseduh selama 30 menit menunjukkan aktivitas penghambatan α-glukosidase tertinggi dengan IC50 sebesar 4704,79 ± 26,31 ppm. Total fenolik, total flavonoid, dan total tanin terkondensasi yang tertinggi dihasilkan oleh suhu penyeduhan 80˚C yaitu 0,95 ± 0,37 mg GAE / g sampel, 0,22 ± 0,05 mg QE / g sampel dan 8,69 ± 1,79 mg CE / g sampel. Sementara waktu penyeduhan 30 menit menghasilkan total fenolik tertinggi yaitu 1,08 ± 0,35 mg GAE / g sampel, total flavonoid 0,23 ± 0,03 mg QE / g sampel, dan total tanin terkondensasi 10,31 ± 0,43 mg CE / g sampel. Analisis warna menunjukkan warna kuning dari teh herbal daun salam. Analisis sensorik menunjukkan bahwa teh herbal daun salam diseduh pada suhu 80˚C dan 30 menit dapat diterima karena skor hedonik keseluruhan adalah 4,77 ± 1,21 (agak suka). / Indonesian bay leaf has been reported to contain antioxidants and antidiabetic agent that can bring many health benefits include its antidiabetic effect on type 2 diabetes mellitus patients. The objective of this research was to determine the effect of drying temperature, brewing temperature and brewing time on the antioxidant activity, total phenolics, total flavonoid, total condensed tannin, α-glucosidase inhibition activity and sensory acceptance of bay leaf herbal tea. Indonesian bay leaf was dried with three different temperatures (40, 50 and 60 ˚C) and continued with the comparison of the antioxidant properties between fresh Indonesian bay leaf and dried Indonesian bay leaf. Drying temperature of 40˚C was selected for its highest antioxidant properties among the dried Indonesian bay leaf. Bay leaf herbal tea was prepared with different brewing temperature (80, 90 and 100 ˚C) and brewing time (10, 20 and 30 min). The result showed that 80˚C and 30 min brewing condition had the highest antioxidant activity (IC50) of 984.07±28.92 ppm. Bay leaf herbal tea brewed for 30 min showed the highest α-glucosidase inhibition activity of 4704.79±26.31 ppm. The highest total phenolic content, total flavonoid content and total condensed tannin produced by 80˚C brewing temperature are 0.95±0.37 mg GAE/g sample, 0.22±0.05 mg QE/g sample and 8.69±1.79 mg CE/g sample, respectively. While the brewing time of 30 min significantly produced highest total phenolic content of 1.08±0.35 mg GAE/g sample, total flavonoid 0.23±0.03 mg QE/g sample, and total condensed tannin of 10.31±0.43 mg CE/g sample. The color analysis showed a yellow color of the bay leaf herbal tea. The sensory analysis showed that bay leaf herbal tea brewed at 80˚C and 30 min was acceptable as the overall hedonic score is 4.77±1.21 (slightly like).