Dried Soursop Leaves

What you will receive: a resealable pouch of whole, naturally dried soursop leaves. Each batch is inspected by hand before packing.

Also known as: soursop, graviola, guanabana, guyabano, sirsak, Annona muricata. All names for the same tropical evergreen.

Origin: Ghana, West Africa. Single-origin, wildcrafted.

How to brew soursop tea: rinse two or three dried leaves under cold water, place them in a teapot or large mug, then pour over freshly boiled water (about 250 to 300ml). Cover and steep for five to ten minutes. Strain and enjoy. For a fuller walkthrough see our beginner's guide to soursop tea, or try one of our five tea recipes including Caribbean-spiced and iced versions.

Storage: Sealed and stored away from heat and light, twelve months or more. See our full storage guide for the common mistakes to avoid.

Why our dried soursop leaves are different: quality starts with sourcing. Our founder visited the drying racks before launching the UK side of Soursoply, and we still work with the same growers today. Leaves are dried whole, not crushed, so you can see exactly what you are brewing. Pure soursop tea, nothing else.

Buying in bulk? See our wholesale tiers for dried soursop leaves. From 25kg to 100kg for retailers, cafés, and distributors.

FAQ

What is the difference between soursop leaves and graviola leaves? They are the same thing, just different names for leaves of the same plant (Annona muricata). Graviola is the botanical name often used in herbal tea blends, and soursop is the more common name in the Caribbean and UK.

What does soursop tea taste like? Light, slightly floral, somewhere between green tea and chamomile. Not bitter when brewed properly. For a fuller description, see our taste guide.

How often can you drink soursop tea? One to two cups a day is what most regular drinkers settle on. It's caffeine-free, so there's no caffeine limit on frequency. See our full guide for the typical patterns.

Where does the soursop come from? Small farms across southern Ghana, particularly in the Volta, Eastern, Ashanti, and Central regions. Single-origin, wildcrafted. See our sourcing story for the detail.