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Governor’s Estate Soursop Green Tea

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Soursop frappes fea­ture reg­u­larly on the menus of Vietnamese res­taur­ants. And were it not for them, I’d likely have nev­er come to know the fruit that is soursop. It’s such an exot­ic fruit in Sydney, that you’re not likely to find any in your loc­al super­mar­ket unless it hap­pens to be a Vietnamese gro­cery store in south-west Sydney or Bankstown. So, to find this Governor’s Estate Soursop Green Tea on offer in almost all Coles super­mar­kets was a sur­prise. I can’t ima­gine half of Sydney is even aware of the exist­ence of soursop.

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For this tea, I typ­ic­ally use 2 of the 1.7g tea bags for each steep to bring it closer to by habit of using 2.5 to 3 g of looseleaf for 200 ml. So, I steep 2 tea bags for 90 seconds in 200 ml of water at 80°C. This yields a golden yel­low liquor with the sweet aroma of soursop, although markedly less bright than the fla­vour from the fresh fruit or from my Soursop Sencha by The Choc Pot.

The sweet notes of the soursop come through in the head, before retreat­ing into the back­ground as the notes of green tea emerge and dom­in­ate with a slightly bit­ter and astrin­gent body. The fla­vour of the green tea is likely a res­ult of the crushed green tea in each tea bag, and so lacks the more com­plex and sweeter, veget­al notes of rolled green teas. The tea leaves a long slightly bit­ter fin­ish with notes of soursop in the back­ground.

For com­par­is­on, steep­ing 1 tea bag for 90 seconds in 200 ml of water at 80°C yields a much less bright soursop fla­vour — one that can be tasted on the tongue but does not linger and has no after­taste — although the bit­ter­ness from the green tea is reduced.

This box of Governor’s Estate Soursop Green Tea con­tained 20 tea bags. It tea ori­gin­ated in Sri Lanka and was pur­chased in Sydney, Australia in 2015.