Ethiopian · drink
Tej (Honey Wine)
Tej (Honey Wine) reads sweetness 9.6 and floral 7.8 on Palate's 0–10 flavor X-ray — a Ethiopian drink, about 168 hr 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 0.7 / 10
- Sweet & Fruity — 9.6 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 0.4 / 10
- Rich & Fat — 0.0 / 10
- Aromatic & Spice — 7.8 / 10
The measured notes (of 18)
Sweetness 9.6 · Floral 7.8 · Herbaceous 0.8 · Funk & Ferment 0.7
What's in it (3)
- 2 cups raw honey
- 6 cups water
- 1 oz gesho (Rhamnus prinoides) twigs and leaves
Time & effort: about 168 hr 10 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 75.8 kcal, 0.2 g protein, 0 g fat, 20.4 g carbs
Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Dissolve honey in warm water in a large vessel using roughly one part honey to three parts water.
- Add a handful of gesho twigs for their distinctive bitter hop-like flavor and stir.
- Cover loosely and ferment at room temperature for 5-10 days, stirring daily.
- Strain into bottles and serve in the traditional berele flask-shaped glass.
Dishes with a similar flavor shape
- Dulce de Leche — Argentine
- Horchata — Mexican
- Dorayaki (どら焼き) — Japanese
- Sutlac (Rice Pudding) — Turkish
- Turrón de Alicante — Spanish
Keep reading: what sweetness, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.