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Alcoholic drinks from Ethiopia, Eritrea
Tej is Ethiopia's honey wine. Honey is stirred into water in a smoked clay pot and left to start fermenting, then boiled gesho stems and leaves go in to bitter it, and the must ferments for one to four weeks with daily stirring. It is drunk yellow, sweet, fizzy and cloudy from a round-bellied berele flask.
| Honey0.5 kg | 0.5 kg is formulation F3 of the Tigray trial; Fentie says crude honey is preferred, and red honey is named for Amhara tej[gebremichael2024][fentie2020][berhanu2023] |
| Water2 L | [gebremichael2024] |
| Gesho (Rhamnus prinoides), coarsely ground0.05 kg | [gebremichael2024] |
| Vernonia amygdalina leaves and olive wood | To scrub the pot and to smoke it before filling[gebremichael2024][berhanu2023] |
| Starter | spontaneous (the microbes come from the raw materials, equipment and utensils) |
Total time across the recorded steps: 10 days – 25 days
What changes: The pot is scrubbed with leaves and filled with smoke from olive wood and gesho
Microbes at work in this step
cleaning and smoke cut down unwanted microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tej is Ethiopia's honey wine. Honey is stirred into water in a smoked clay pot and left to start fermenting, then boiled gesho stems and leaves go in to bitter it, and the must ferments for one to four weeks with daily stirring. It is drunk yellow, sweet, fizzy and cloudy from a round-bellied berele flask. Made in 6 steps over 10 days – 25 days. The longest step, second fermentation, stirred daily, takes 8–20 days (Fentie E.G. et al. 2020). Saccharomyces cerevisiae and Lactobacillus and Zymomonas do most of the fermenting.
| Main step | 8–20 daysReported[fentie2020] | Second fermentation, stirred daily |
|---|---|---|
| Temperature | 22 °CReported[gebremichael2024] | First fermentation of the honey water |
| Acidity | pH 3.7 → 3.29Measured[berhanu2023] | Second fermentation, stirred daily |
Tej is bittered with gesho (Rhamnus prinoides) instead of hops or spices, and it is fermented wild in a pot smoked with olive wood. It is drunk young, still fizzy and cloudy with live yeast.
In Amhara tej aged 10–30 days, at pH 3.29–3.73, coliforms, Enterobacteriaceae and moulds were below detection. Tej keeps only a short time and sours quickly.
Every number is labelled with how it is known. How this atlas is made
Tej was once made only for festivals and royal families; today it is brewed and sold by households across Ethiopia, and most of the country's honey goes into it.
