Ingredients :

• Avocado leaves — The least known of the four. Look for firm, shiny dark green leaves without brown spots or dried edges. They bring a slightly aniseed and earthy base to the infusion. Dried leaves work as well as fresh ones—sometimes better, as drying concentrates the aromas without weighing them down.
• Mango leaves — Choose young leaves if you have the choice—they are a tender green leaning towards copper when they first sprout, and their taste is mild, slightly sweet, very different from the fruit. You can easily find them in dried bags year-round in Caribbean or African grocery stores.
• Soursop leaves (Corossol) — The star of this tea. The smell when you rub them between your fingers is characteristic: herbaceous, a bit resinous, with a slight green bitterness that almost entirely disappears with gentle cooking. If you can’t find fresh leaves, herbalist bags do the trick perfectly.
• Citrus leaves — Lemon, lime, orange, mandarin—any citrus leaf works. These provide the most immediately recognizable fragrance and the freshness that lightens the whole blend. If you have a lemon tree at home, a few fresh leaves make a noticeable difference.