Herbal tea is the result of processing derived from flowers, seeds, leaves, skin and roots of plants other than tea plants that have benefits. In this study, the preparation of herbal tea using palm leaves by adding instant ginger, the addition of instant ginger to herbal tea aims to increase antioxidants. The purpose of this study was to see the effect of variations in oil palm leaves and instant ginger on the chemical, physical and organoleptic properties of herbal teas. The experimental design used the RBL (Complete Block Design) method with 2 factors, namely variations in the twopalm oil and variations in the addition of instant ginger with 2x repetition. The test parameters used were water content, ash content, antioxidants, flavonoids, tannins, and organoleptics including color, aroma and taste. In the water content test of young leaf samples with the addition of 15 grams of instant ginger, the treatment with the highest water content was 5.42%. The ash content test obtained the best results on old leaf samples with the addition of 15 grams of instant ginger, namely 5.54%. The antioxidant test obtained the highest results on samples of young leaves with the addition of 15 grams of instant ginger with a yield of 63.38%. The flavonoid test obtained the best results on samples of old leaves with the addition of 15 grams of instant ginger, namely 4.20%. The highest tannin test was found in old leaf samples with the addition of 15 grams of instant ginger, namely 6.92%. The highest total soluble solids test was found in old leaf samples with the addition of 15 grams of instant ginger, namely 28.55 mg/L. For the preference test for palm leaf herbal tea, the most preferred is palm leaf tea with old leaves (A2) and 15 grams of instant ginger (B3) for each tea bag.