jingle wrote:American Tea Masters Association
Not worth the money. Plenty of other programs out there if you want to impress someone with credentials.
"Tea tasters" usually need a solid background in food chemistry to get their foot in the door, if they haven't lucked into a situation otherwise.
A "tea sommelier" should have many years of solid experience in fine dining (i.e. food/beverage manager, chef/server/bartender at least) or wholesaling (i.e. purchaser), otherwise they don't provide enough value to a restaurant.
I think you have the best chance parlaying your current expertise into a congruent position with a tea company. Spend several more years drinking tea and you will realize there is a lot more to know than what ATMA can teach you. Many other people have asked about tea careers on this forum before--take some time to search and see what people have said.