Tej : All you need to know about the Drink of Ethiopian Kings

Tej, often called the “Drink of Kings,” is a traditional Ethiopian honey wine that has been central to the country’s cultural identity for centuries. Deeply rooted in Ethiopian heritage, it is far more than just an alcoholic beverage—Tej is a vital symbol of hospitality, social status, and celebration.

As Ethiopia’s national drink, Tej is crafted by fermenting a mixture of honey and water with gesho (Rhamnus prinoides), a native plant used as a natural bittering and fermenting agent. Depending on regional or household traditions, it may also be infused with local spices to add distinct layers of flavor. While Tej is technically a type of mead, its unique preparation methods and profound cultural significance make it distinctly Ethiopian.

Tej is made from a simple but culturally significant combination of ingredients:

Honey
Water
Gesho (Rhamnus prinoides)
Optional spices (depending on tradition or household preference)

The mixture is fermented over time, producing a naturally alcoholic drink with varying strength and flavor. Traditionally, Tej is prepared in homes or Tej houses using natural fermentation methods, often in clay pots or traditional containers.

Tej Was Originally Reserved for Royalty

In the past, Tej was not a drink that could be freely prepared by everyone. According to an 87-year-old man named Mr. Welde Maryam, during the days of Emperor Menelik II and even earlier, and for some time during Queen Zewditu’s reign, Tej could only be prepared in the royal palace. He explained that making Tej was a privilege reserved strictly for the royal household, and no ordinary person was allowed to produce it without special permission. Only high-ranking nobles such as the Ras and Dejazmach (governors and generals) were granted permission, and even then only for special occasions such as marriages, banquets, or important ceremonies.

Tej Making Barrel at Emperor Menilik Palace

Middle-class individuals could sometimes obtain permission, but only for rare and significant events such as weddings. Anyone caught preparing Tej without government approval faced heavy fines and long imprisonment. Despite these strict consequences, people still secretly produced Tej, and toward the end of Menelik’s reign, its clandestine production for commercial purposes became more widespread, often exchanged discreetly.

Different elderly informants offered varying opinions about the exact period of this restriction, with some saying it ended before Menelik II and others believing it continued during his reign. However, most agreed that tradition and custom once strongly discouraged ordinary people from making Tej. This restriction is generally explained by two main reasons: first, Tej symbolized high social rank and was associated with royalty and nobility; second, controlling its production helped ensure a steady supply of honey, which was essential for royal banquets and military feasts.

Social and Cultural Significance

Although there is no clear record of when these restrictions fully ended, it is generally believed that after around 1920, Tej began to be openly produced and sold for both commercial and home use. However, its cultural meaning has remained strong. Today, just as in the past, Tej is closely associated with traditional ceremonies, weddings, and households that maintain strong cultural values. It is especially common in traditional restaurants and Tej houses, where it is regarded as one of the most prestigious Ethiopian beverages. Its presence is often linked with wealth, hospitality, and high social status, making it more than just a drink but a cultural symbol.

A Waiter Serving Tej in a glass in a restaurant

Modern Consumption

In modern Ethiopia, Tej is widely available and can be prepared or purchased by anyone regardless of social status. It is commonly served in homes, traditional restaurants, and Tej houses in both rural and urban areas. While modern production methods exist, many people still prefer traditionally prepared Tej because of its stronger cultural connection and distinct taste. It continues to play an important role in social gatherings, celebrations, and cultural experiences, especially for visitors who want to experience Ethiopian heritage.

Traditional Etiquette

Tej has also been surrounded by long-standing beliefs and social customs. An elderly man once described its perceived benefits by saying, “Tej purifies the blood, beautifies the appearance, and gives strength.” Because of such beliefs, many people in the past, especially noblemen, drank Tej regularly throughout the day, often accompanying it with salty foods such as salted meat to increase thirst and consume more of the drink.

There were also important social customs connected to Tej drinking. Traditionally, women were not allowed to drink Tej in public, mainly to avoid public intoxication and maintain social expectations. In addition, traditional etiquette required that when Tej was served to a guest, the host would first pour a small amount into his hand and taste it before offering it, as a sign of respect and trust.

Sources: Eshete Tadesse Essay (1958)