Tej

What is Tej?

Tej is a yellow, cloudy, and sometimes effervescent honey wine from Ethiopia and Eritrea. Its main ingredients are honey, water, and gesho, a local shrub (Rhamnus prinoides) that gives the drink its distinctive taste and helps with fermentation. The flavor and aroma of tej can vary depending on the honey’s source and the local climate. It is usually sweet, with a noticeable acidity and a mild to strong alcoholic strength. Tej is often served in a flask-like glass called a berele.

Where does Tej come from?

Tej is believed to be one of the oldest alcoholic drinks in Ethiopian society, with roots going back centuries. Archaeological finds at ancient sites such as Beta Samati suggest that honey wines have been enjoyed in the region for many generations. Historically, tej was reserved for royalty and the elite, with honey collected as tax or rent. Over time, it became widely available and is now considered the national drink of Ethiopia. Similar honey meads exist in other African countries, but tej is most closely tied to Ethiopian and Eritrean culture.

How is Tej made?

To make tej, honey is mixed with water, then gesho leaves or stems are boiled and added to the mixture. The blend is left to ferment in a sealed vessel, sometimes for just a few days or up to several months, depending on the desired taste and strength. The mixture is stirred daily and filtered before serving to remove plant material and sediment. Some makers add spices like ginger or tamarind, or smoke the fermentation pot for extra flavor. The process and ingredients can vary between households and commercial producers.

How and when is Tej eaten?

Tej is most often enjoyed at social gatherings, religious festivals, and weddings. It is commonly made at home or served in tej houses (tejbet) across Ethiopia and Eritrea. The drink is poured into a special round-bottomed glass called a berele. It is typically drunk on its own, sometimes before or after meals, and is offered generously to guests during celebrations. Tej is also available commercially in bottles, with different brands offering a range of flavors and strengths.

Kinds of Tej

There are many variations of tej, depending on local traditions and personal preferences. Some versions use sugar to replace part of the honey, or add yellow coloring to mimic the classic appearance. Other ingredients like ginger, tamarind, or khat may be included for unique flavors. The fermentation time, type of honey, and additional herbs or spices all influence the final taste. Early recipes sometimes used roasted barley to help fermentation.

What Tej means

Tej is deeply woven into Ethiopian and Eritrean culture, marking important events such as weddings, religious holidays, and festivals. It is a symbol of hospitality and is often offered to guests. Around 80% of Ethiopia’s honey production is used for tej, highlighting its economic and cultural importance. Tej houses are common gathering places, and the drink is a source of pride as Ethiopia’s national beverage. Its long history and role in social life are reflected in literature and tradition.

When Tej is on the table

Questions people ask about Tej

Good reading and sources

• Tej on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data