What is soursop leaf?
Soursop (Annona muricata), also called graviola or guanábana, is a small evergreen tree. Its fruit is eaten fresh and blended into drinks; its broad, glossy, dark-green leaves are dried and steeped as a herbal tea in many traditional kitchens.
We sell it two ways: whole cut leaf, which brews like a classic loose-leaf tea, and ground leaf, which infuses a little faster and suits a fine tea strainer.
How to make soursop leaf tea
- 1Put 1–2 teaspoons of dried soursop leaf in a cup or pot.
- 2Pour over 250ml of water just off the boil.
- 3Cover and steep for 8–10 minutes.
- 4Strain and drink. It tastes grassy and mildly bitter; a little honey or lime rounds it out.
How often?
Soursop leaf is best treated as an occasional tea within a varied herbal routine, not something to drink every day for months on end. Follow the amount on each product page and take regular breaks.
Safety points to know first
Soursop leaves naturally contain a compound called annonacin, which has been studied for its effects on nerve cells at high or prolonged exposure. That is why we recommend occasional rather than continuous use.
- Not suitable during pregnancy or while breastfeeding.
- Avoid if you have Parkinson’s disease or another neurological condition, or a family history of one.
- Speak to your doctor before use if you take blood pressure medication or blood thinners.
- You may see soursop promoted online as a treatment for serious illness. The evidence does not support those claims, and we make none.
Last updated 2 October 2026.
