Tej for Beginners: A Simple Introduction

What Is Tej?

If you're unfamiliar with Tej, here's a simple introduction. Ethiopia's ancient honey wine — essentially mead, but with a unique twist: the bitter buckthorn plant gesho (Rhamnus prinoides) is used instead of hops to balance the sweetness and prevent spoilage. Tej has been brewed for at least 3,000 years and was the drink of Ethiopian emperors and clergy. Fermented 2–6 weeks in clay jars called gabye, tej ranges from sweet and cloudy to dry and wine-like. Served in the iconic berele (a rounded flask with a narrow neck) at tej houses called tej bets.

Where Does It Come From?

Tej originated in National, Ethiopia. It's a beloved part of the local food culture and one of the dishes that best represents Ethiopia's culinary tradition.

What Does It Taste Like?

Tej has a distinctive flavour. The combination of Raw honey, Water, Gesho leaves and twigs creates a taste that is characteristic of National's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Berele rounded flask, individual glasses

Where Can I Try Tej?

The best place to try Tej for the first time is in National, Ethiopia. If you can't travel there, look for restaurants specialising in Ethiopia cuisine in your city, or try making it at home using our recipe guide.

Is Tej Suitable for Me?

Tej traditionally contains Raw honey. Its spice level is 0, which may require adjustment for those sensitive to spice.