Sungkai leaves are usually used as a medicinal plant by local people. These leaves contain phytochemical compounds such as alkaloids, flavonoids, saponins, steroids, phenolics, and tannins. The study obtained an overview of the proximate content and phytochemical compounds contained in fresh and dried young leaves of sungkai, as well as their brews. The proxymate measures and phytochemical compound were conducted in fresh and dry leaves. Dried leaves were obtained from drying fresh leaves at a temperature of 50^oC for ± 20 hours. Brewing was carried out on fresh and dry leaves with water temperature varied, namely 60^oC, 70^oC, dan100^oC. These brew were analyzed C vitamin and phytochemical compounds.The results showed that fresh leaves include 79.37% water, 1.32% ash, 3.43% protein, 1.27% fat, 14.61% carbohydrates, 10.16% crude fiber, 83.63 kcal of total calories and 346.13 mg of C vitamin. Sungkai leaves in dry conditions contained 10.28% water, 5.78% ash, 18.07% protein, 2.32% fat, 63.55% carbohydrates, 32.79% crude fiber, 347, 36 kcal total calories, and 809.60 mg of C vitamin. Fresh and dry leaves contained flavonoids, steroids and tannins. The interaction of the sample type with the brewing water temperature affects the C vitamin levels of fresh and dry sungkai young leaves. The Brewing of fresh leaves at 60^oC and 70^oC gave the best C vitamin levels, which were 49,94 mg and 45,76 mg, respectively. The Brewing of fresh and dried leaves contains the same phytochemical compounds, namely flavonoids, tannins, and saponins.