Torbangun leaves (Plectranthus amboinicus L.) and Fenugreek seeds (Trigonella foenum-graecum) are considered as lactogogue and also known also for its antioxidant properties. However, application of both materials together has yet to be researched. Previous studies showed the lactogogue properties of Torbangun leaves and its effectiveness in aiding milk production. Consumption of Torbangun in the form of tea has gained popularity. However, the best type of tea that shows the best antioxidant properties has not been determined. The aim of this research was to utilize Torbangun and identify processing method that yields the best antioxidant properties. Fenugreek was combined with Torbangun to create herbal tea that is treated with different brewing methods with 5 levels of ratio (cold and hot brewed tea with ratios (1:0, 0:1, 1:1, 1:2, and 2:1) All samples were analyzed in terms of its antioxidant properties (total phenolic content, total flavonoid content and antioxidant activity), physicochemical analysis (moisture content, color, pH) and sensory analysis (scoring test and hedonic test). The best antioxidant properties amongst samples tested was Torbangun-Fenugreek herbal tea with ratio 1:2, brewed in cold water for 12 hours. With this treatment, cold brew herbal tea 1:2 had IC50 value of 744.81±58.99 mg/L, total phenolic content of 229.38±20.72 mg GAE/g, total flavonoid content of 152.56±4.63 mg QE/g. Overall hedonic value at 3.34±1.23 indicated a slightly dislike response to the herbal tea. Keyword: