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A berele glass containing unfiltered myes

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.

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[edit]


  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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