Description
Ethiopian Tej is a spontaneous honey mead fermented by naturally occurring yeasts at ambient temperatures.
Technical
During primary fermentation, honey sugars (glucose and fructose) are converted by yeasts into ethanol and CO₂, while secondary metabolites such as esters, aldehydes, and organic acids develop. The process proceeds at 20–30 °C, producing a complex flavor profile that balances sweetness, acidity, and alcohol.
Science
Primary Reaction
Fermentation of honey sugars to ethanol and CO₂ by Saccharomyces and non‑Saccharomyces yeasts
Sensory Profile
Aroma ()
honeyedfloralcitrusyherbalfermented
Origin & History
Civilization
Ethiopian highland communities
Era
Traditional/ancient