Tej

Tej (from Amharic ጠጀ, pronounced [ˈtʼədʒ]) is a honey wine that is brewed and consumed in Ethiopia and Eritrea. It is flavoured with the powdered leaves and twigs of gesho (Rhamnus prinoides), a hops-like bittering agent that is a species of buckthorn.[1] It is called myes (ሜሰ) in Tigrinya, and daadhi in Oromo.

For other uses, see Tej (disambiguation).
A berele glass containing unfiltered myes

In Ethiopia, Tej is often homemade or served at tej houses, and is often served in a flask-like pitcher or bottle, called a bereles.[2][3]

A different beverage, berz, is Ethiopian honey water.[4]

See also

Notes
  1. Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014.
  2. Ilan Ben Zion, Tasting the Highs and Lows of Ethiopian Honey Wine, VICE (November 30, 2015).
  3. Ferron Salniker, Enat, Oakland’s Producer of Ethiopian Honey Wine, SF Weekly (September 9, 2015).
  4. Harold G. Marcus, The Life and Times of Menelik II: Ethiopia, 1844-1913 (Red Sea Press, 1995), p. 223.


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