Soursop leaves (Annona muricata) have phenolic compound that can be used for human health. Phenolic compound act as antihyperuricemic because phenolic have an ability to inhibit xanthine oxidase enzyme, which can increase uric acid. Soursop leaves that were used in this research were soursop leaves that have been processed to be “black tea”. The purpose of this research was to study the effect of temperature and steeping time on antihyperuricemic activity soursop leaves “black tea”. Soursop leaves “black tea” were brewed with different temperature: 70, 85, and 100°C and steeping time: 15, 30, and 45 minutes. The inhibitory process was analyzed using enzyme assay. The result showed that soursop leaves “black tea”, dry soursop leaves, and fresh soursop leaves have flavonoid, tannin, and steroid compound. The result showed that different temperature and steeping time caused significant different (p<0,05) of IC50 value. Soursop leaves “black tea” had the lowest IC50 value and optimum antihyperuricemic activity at 100°C with 30 minutes steeping time and soursop leaves “black tea” also had the lowest IC50 value than dry soursop leaves and fresh soursop leaves.