Jorge Rizo is a Certified Tea Sommelier (Mexican Tea School and Tea and Herbal Association of Canada) specializing in tea research and cultural education. He advises restaurants, museums, and cultural institutions on tea programs and the interpretation of historic teaware. His training includes master classes in Japanese Tea Ceremony (Kyoto), tea harvesting and processing (Munnar, India), and Gongfu Cha preparation (Hangzhou, China). He is the author of The History of Tea in Mexico, an in-depth study of tea's arrival and cultural roots in Mexico, praised by tea lovers and academics alike.