Our Company
There are millions of incredible coffee shops in US and the tea in those incredible coffee shops is generally bad. That's the reason why many people don't like tea despite greater health benefits and limitless flavors.
We provide high quality teas/tisanes using selected natural ingredients from around the world, balancing teas and herbs to create unique combinations of flavors and health benefits.
You can always rely on Sterling Berry to provide you with fines teas from all over the world as well as custom aromatic blends of black, green and herbal teas! Our specialty tisanes are the best in the market! We welcome you to the exciting world of tea!
As a boutique tea company that just starting, we take our product very seriously and providing outstanding customer service! We welcome custom blends and wholesale accounts!
We thank you for your support and looking forward serving you a great cup of tea!
As a boutique tea company your patronage is essential to us. Thank you for being our customer, we are looking forward to serving You!
Our TEAS
All tea come from the same plant, Camellia Sinensis. The differences between teas arise from processing, growing conditions, and geography. The Camellia Sinensis plant is native to Asia, but is currently cultivated around the world in tropical and subtropical areas.
Black Tea
The process for making black tea is defined by allowing the leaf to fully oxidize during production (which means water evaporates out of the leaf and the leaf absorbs more oxygen from the air). The results are the characteristic dark brown and black leaf with typically more robust and pronounced flavors.
Green Tea
All tea starts out green. The green tea process is defined by preventing oxidation. Shortly after picking, the leaves are “fired” (rapid heating) to arrest oxidation and keep the leaf “green” for the duration of production. Green teas are typically steeped for shorter amounts of time and at lower temperatures which will produce a lighter cup with less caffeine.
Oolong Tea
Oolong teas are roughly defined as any tea that undergoes partial oxidation (10-90%), but this fact is not useful by itself. “Baking” (take the term literally) is also a common technique in making oolong tea so it is impossible to summarize categorically. The regional styles and cultivars used tend to define them more than anything else. For example, we refer to both Ti Kwan Yin and Big Red Robe as oolong tea, but they have nothing in common.
White Tea
The best way to define white tea is by a lack of processing. To crudely summarize, the leaves are picked and gently dried until they are finished. Since they are handled minimally and not re-shaped in any way, the finished product tends to be bulky with the possibility of some incidental oxidation, but nothing intentional.
Puer Tea
All puer tea comes from the southwest region of Yunnan, China. There are two types of Puer: sheng puer and shu puer. Sheng puer is a simple non-oxidized tea whose finished product will change naturally over time. Shu puer starts out as a sheng puer, but goes through one more deliberate and accelerated "post fermentation" process to speed up this change into a matter of weeks as opposed to years.
HERBAL Tea
Herbal teas—less commonly called tisanes—are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. The term "herbal tea" is often used in contrast to true teas, which are prepared from the cured leaves of the tea plant, Camellia sinensis