Tej

Tej is often classified as mead or honey wine. This traditional drink hails from Ethiopia, but it is also common in Eritrea. It is prepared with a mixture of honey, water, and gesho leaves—officially known as Rhamnus prinoides—which are used similarly to hops in beer production.

The ingredients are mixed, and the leaves are removed before the combination is left to rest. The result is a subtly sweet drink that can significantly vary in flavor. It is typically cloudy, yellow, and slightly fizzy, but as the popular local saying explains, no two cups of tej are the same.

Sometimes, producers may include additional ingredients. Alcoholic strength depends on the length of fermentation, but it is usually around 10 % ABV. Tej is mainly enjoyed at various social gatherings. It is traditionally served chilled in a berele bottle, which has a distinctive shape with a round bottom and a long neck.

Tej is often dubbed as the national drink of Ethiopia, and it is best paired with traditional Ethiopian cuisine. Written evidence suggests that it was already a popular drink in the 16th century, but it probably originated earlier.