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.
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.