Bay leaf (Syzygium polyanthum) is one of Indonesia medicinal herbs that has many beneficial health effects. However, it has astringent and bitter taste that reduces the sensory acceptability. To overcome this, bay leaf was processed according to black tea preparation method. This research was conducted to determine the best brewing temperature and time and to determine the effect of different concentration of lemon and Eucalyptus oil added on physicochemical and sensory properties of bay leaf herbal tea. bay leaf was brewed at 70˚C, 80˚C and 90˚C for 10, 20 and 30 minutes. Bay leaf brewed at 90˚C for 30 minutes produced tea with yellow-red color and has the highest antioxidant activity at IC50 of 8984.75±269.58 ppm and total phenolic, total flavonoid and condensed tannin content of 564.06±11.33 mg GAE/L, 140.11±14.10 mg QE/L and 1315.11±65.66 mg CE/L, respectively. Furthermore, herbal tea was added with Eucalyptus essential oil (0.05%, 0.10% and 0.15%) and lemon (1%, 2%, 3%), in which these two ingredients were known to possess antioxidant activity. Compared to bay leaf herbal tea without addition of Eucalyptus oil and lemon, addition of 0.15% Eucalyptus oil and 3% lemon resulted in the lower antioxidant activity with IC50 of 9178.11±369.98 ppm and had total phenolic, flavonoid and condensed tannin content of 557.84±27.91 mg GAE/L, 68.75±0.39 mg QE/L and 1014.67±59.58 mg CE/L, respectively. However, the addition of Eucalyptus oil and lemon had altered the tea color to yellow and increased the sensory acceptance of bay leaf herbal tea.