T’ej is a mead or honey wine brewed and consumed in the east African country of Ethiopia and its neighbor, Eritrea, which borders the Indian Ocean. T’ej is flavored with the powdered leaves, twigs and roots of gesho (a native bush), in place of hops. The brew is vigorously stirred to oxygenate before it is capped and left to ferment for two to four weeks, when it is ready to drink.

Dirty Dozen Recipe

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Signature Recipes using the Base T'EJ 

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