T'ej is an Ethiopian drink, and is indeed a form of mead...it uses honey only as a fermentable. It does *not,* however, have hops in it. T'ej uses parts of a woody bush like plant called GESHO as the flavoring.
Gesho is somewhat hard to come by...I actually have some that I haven't used yet, and had been able to get after some waiting from a place called Brundo
spices...it's somewhat confusing because even they call it 'hops' on their website, but it's gesho, not humulus lupulus
The gesho can be called by different names depending on what part of the plant you're referring to (inchet
depending on whether you're referring to the sticks or leaves, respectively).
I'd recommend these links:
is a nice primer on T'ej by a professor at Pitt University.
Also, you might want to search at http://www.brewboard.com
-- I've found threads on T'ej on both of them. Also, check out good old Google...you'll come up with a variety of sites that have a hodgepodge of info...
There's a lot of conflicting/differing information on how to make T'ej...varying amounts of the differing kinds of gesho, differing instructions on how to add them, advice to use natural fermentations, etc., etc. Making a batch of T'ej using a hybrid of these has been on my "to do" list for a couple of years now...I guess I should get off my a$$ and do it!!!