Soursop tea is a herbal tea brewed from the dried leaves of the soursop tree, also known as graviola, guanabana, or by its botanical name Annona muricata. It's drunk across the Caribbean, West Africa, and Latin America, and it's been part of evening rituals in those regions for generations. In the UK it's still a relatively new arrival.
This is a beginner's guide. What the tea is, what it tastes like, where it comes from, and how to brew it properly at home.
What is soursop tea?
The soursop tree is a tropical evergreen that grows across West Africa, the Caribbean, Central America, and South America. It's known for its fruit, which is large, spiky, and creamy white inside, but the leaves are valued in their own right. Dried and brewed as a tea, they give you a caffeine-free infusion with a delicate floral character.
You'll see it sold under several names. Soursop tea is the common UK and Caribbean term. Graviola tea is the name often used in herbal blends and supplements. Guanabana tea is the Latin American term. All refer to the same plant.
What soursop tea tastes like
A properly brewed cup of soursop tea has a soft straw colour and a flavour that sits somewhere between green tea and chamomile. Lightly floral, slightly sweet, gentle on the palate. There's no bitterness when you brew it correctly. Some drinkers pick up a faint apple or pear note in the finish.
The strength of the cup depends on how long you steep the leaves. Five minutes gives you a light, almost-clear cup. Ten minutes deepens the colour and the flavour. Longer than ten and the leaves start to release a slight grassy note that some people enjoy and others don't.
There's no caffeine in the leaves. You can drink it in the evening without worrying about it keeping you awake.
A short history
The soursop tree is native to the Caribbean, Central America, and northern South America, where it has been part of food culture for centuries. Spanish and Portuguese sailors spread the tree to West Africa during the 16th and 17th centuries. Ghana became one of the West African countries where soursop took hold, and the tree grows readily in coastal regions there today, where the climate suits it.
Across all of these regions, the fruit was eaten fresh, blended into juices, or fermented into local drinks. The leaves were brewed as tea, typically in the evening. The custom varies by region. Caribbean households often brew the leaves with a slice of ginger or a stick of cinnamon. In West Africa the tea is more often brewed plain.
Traditional use
In West Africa and across the Caribbean, soursop leaf tea has been part of evening rituals for generations. It's served plain or with a slice of lemon. The brewing time is part of the appeal: five to ten minutes of steeping, then a careful pour. It's a quiet drink, the kind you sit with rather than grab on the go.
We're describing how the tea has been used culturally, not making claims about what it does for the body. Soursop has no authorised UK health claims, and you shouldn't trust any source that tells you otherwise. If you want to enjoy the tea as a cultural drink with real history behind it, that's exactly what soursop tea has been for hundreds of years.
How to brew soursop tea
A proper cup is simple. Two or three whole dried leaves, just-boiled water (around 250 to 300ml), and five to ten minutes of steeping. Cover the cup while it steeps to keep the heat in. Strain and pour.
For a more detailed walkthrough with options and variations, see our full guide to brewing soursop tea.
Where the leaves come from
Our leaves come from one trusted farm in Ghana, West Africa, the same farm harvest after harvest, in a part of the world where families have been brewing soursop leaf tea for generations. After harvest the leaves are slow-dried at low temperatures to keep their colour and character, then hand-inspected before they go into a vacuum-sealed inner pouch.
You can see the whole leaf through the front of the pouch before you break the seal. No mystery, just the leaf.
Leaves or fresh fruit?
For a side-by-side comparison of the Soursoply products, see our comparison guide. If it's the whole fruit you're curious about, we also deliver fresh soursop fruit UK-wide.
Frequently asked questions
Does soursop tea contain caffeine?
No. Soursop is naturally caffeine-free.
What does soursop tea taste like?
Light, slightly floral, somewhere between green tea and chamomile. Not bitter when brewed properly.
How many leaves do I need per cup?
Two or three whole dried leaves per 250 to 300ml of just-boiled water.
Can I sweeten it?
Yes. Honey, lemon, or a slice of ginger all work. Many Caribbean households brew it with cinnamon.
How long do dried soursop leaves keep?
Twelve months or more, sealed and stored away from heat and light.
Where can I buy soursop tea in the UK?
Soursoply ships whole dried soursop leaves across the UK and worldwide with tracked delivery. The leaves come from one farm in Ghana and are slow-dried at low temperatures. Browse the full soursop leaves UK collection, or see our guide to where to buy soursop in the UK.