What is Soursop? A Plain Guide for UK Buyers

A cup of soursop tea is light enough to take additions well. The leaves give a soft, slightly floral base, and that base sits comfortably underneath spices, citrus, milk, or sweeteners.

Five ways to brew it. Start with the classic, then play. Soursop also goes by the names graviola, guanabana, guyabano, and Annona muricata, same leaves, same plant.

The basic preparation

Every recipe below starts with whole dried soursop leaves and just-boiled water. The proportions:

  • 2 to 3 whole dried leaves per cup (250 to 300ml)
  • Just-boiled water (off the rolling boil by about 30 seconds)
  • 5 to 10 minutes of steeping, covered
  • Strain and pour

For more on technique, see our full brewing guide. If you'd rather skip the steep, soursop leaf powder stirred straight into hot water gives you a cup in under a minute.

1. The plain cup (the classic)

The foundation. This is how the tea is served in most Caribbean and West African households.

Steep covered for 5 to 10 minutes. Strain. Drink as is.

A well-brewed plain cup is a soft straw colour, lightly floral, gentle. Most regular drinkers stay close to this version.

2. Caribbean-spiced

Common in Jamaica and Trinidad. The cinnamon and ginger round out the floral note and give the cup a warmer body. Good for cold evenings.

  • 3 whole dried soursop leaves
  • 1 cinnamon stick (or a pinch of ground cinnamon)
  • 1 thin slice of fresh ginger
  • 300ml just-boiled water
  • Honey to taste (optional)

Add the leaves, cinnamon, and ginger to a teapot or large mug. Pour over just-boiled water, cover, and steep for 8 to 10 minutes. Strain. Stir in honey if you want sweetness.

3. Iced soursop tea with lime and mint

Better in summer. Refreshing, light, vaguely Caribbean.

  • 4 whole dried soursop leaves
  • 500ml just-boiled water
  • Juice of half a lime
  • 6 to 8 fresh mint leaves
  • 1 teaspoon honey (optional)
  • A tall glass full of ice

Steep the leaves in the just-boiled water for 10 minutes (you want a stronger brew because it'll be diluted by ice). Strain. While still warm, add the lime juice, mint, and honey. Stir, then pour over ice. Serve immediately.

Works particularly well as a base for non-alcoholic summer drinks. Top with sparkling water if you want it lighter.

4. Lemon and honey

The simplest variation. Good for cold mornings or when you want the cup to taste a bit brighter.

  • 2 to 3 whole dried soursop leaves
  • 250ml just-boiled water
  • A thin slice of lemon
  • 1 teaspoon honey

Steep the leaves in the just-boiled water for 5 to 8 minutes. Strain. Stir in the honey while still hot. Add the lemon slice once the tea has cooled slightly (adding lemon to boiling-hot tea dulls the citrus).

Avoid: adding the lemon before steeping. The acid can pull odd flavours out of the leaves and dull the floral character.

5. Soursop tea latte

Less traditional but worth trying. The milk softens the floral character into something closer to a chai-style cup.

  • 3 whole dried soursop leaves
  • 150ml just-boiled water
  • 150ml whole milk or oat milk
  • A small pinch each of cinnamon, cardamom, and nutmeg
  • Half a teaspoon of honey (or to taste)

Steep the leaves in the just-boiled water for 8 minutes. Strain into a small saucepan. Add the milk and spices, warm gently over a low heat (don't boil). Stir in the honey. Pour into a mug and dust the top with a touch more cinnamon.

Good in winter, particularly as a wind-down evening cup.

Tips for getting it right

Don't over-steep. Past ten minutes the leaves release a grassy note that fights with whatever you've added.

Just-boiled, not rolling-boil. Water that's still at a hard boil makes the cup taste thin and slightly metallic.

Match additions to weight. Light citrus and herbs (lemon, mint) work with the plain cup. Heavier spices (cinnamon, cardamom) work in milk-based versions. Avoid mixing both ends together, it muddles.

Let the leaves do the work. More leaves change strength, not character. If you want a fuller cup, add a leaf or two, not five extra minutes.

Frequently asked questions

How many leaves per cup?
Two to three for a standard 250ml mug. Three to four for a larger mug or stronger brew. More than five and you're just wasting leaves.

Can I reuse the leaves for a second brew?
You can, but the second brew is significantly lighter. Most drinkers find one brew per set of leaves gives the best cup.

Can I make soursop tea with the powder instead of whole leaves?
Yes. Half a teaspoon to one teaspoon of leaf powder stirred into hot water replaces the steeping step. The flavour is similar, with slightly more body and no straining.

What does soursop tea taste like on its own?
Light, slightly floral, somewhere between green tea and chamomile. For more, see our taste guide.

Is soursop tea caffeinated?
No. Soursop is naturally caffeine-free in both leaf and powder form.

Where can I buy soursop leaves in the UK?
Soursoply ships whole dried soursop leaves across the UK with free delivery on every order. Single-origin Ghana, slow-dried, hand-inspected.