tej

Tej is a traditional Ethiopian honey wine, an alcoholic beverage produced by fermenting honey with water. The name tej comes from the Amharic word for honey wine and denotes a drink widely associated with social and ceremonial occasions in Ethiopia and Eritrea. It is typically brewed at home but is also sold by vendors and in taverns.

Production involves dissolving honey in water, sometimes with gentle heating, and allowing natural yeasts to ferment the mixture. Gesho, the leaves or bark of Rhamnus prinoides, is commonly added to provide bitterness and to help stimulate fermentation, functioning similarly to hops in beer. The fermentation can take several days to weeks, and the beverage may be served still or slightly carbonated depending on conditioning and storage.

Flavor of tej ranges from sweet and floral to mildly tangy, with distinct honey character and a characteristic bitterness from gesho. Alcohol content varies widely, often cited in the range of roughly 4 to 8 percent ABV, though stronger or weaker versions do occur in different contexts or households.

Traditionally tej is produced and consumed in domestic settings and is a staple at celebrations, weddings, and coffee ceremonies, where it accompanies social gatherings. In addition to household production, there are artisanal and local producers who market tej for local consumption and, to a lesser extent, for tourism. Its cultural role remains central in Ethiopian social life, reflecting regional variations in flavor and production practices.