1983
A recipe finds a new home
Sam and Fi arrived with a family recipe and a spirit of genuine hospitality.
A recipe given to the next generation.
Orit Tej began with memory, hospitality, and a family recipe brought from Ethiopia to California.
It started at the table...
Very similar to many loving stories, Sam and Fi first arrived in California in 1983 from Ethiopia. Rather than searching for work, they created their own work by starting a family owned Ethiopian Restaurant in San Francisco. After several years, Sam and Fi decided that they wanted to give something more special to the community. Amongst their hand full of small possessions they had brought from Ethiopia, there was a family recipe for Tej. Slowly and tirelessly they handcrafted their Tej to perfection, only serving it to family and close friends. The response was so overwhelming that in 1987 Sam and Fi finally mustered the courage to introduce their Tej to the rest of the community.
Throughout the years, Sam and Fi have continued to carefully handcraft each and every barrel of Orit Tej, using nothing but their hands, their passion, and natural ingredients. Having established their winery in Solano County, California, Sam and Fi continue to produce the best quality Tej everyone deserves to have.
What Makes Our Tej Special
Many ask, "what is Tej?" Tej, pronounced as ‘Tejj’, is a particular type of sweet wine found in Ethiopia. What makes Tej unique is that it is produced from honey rather than from grapes. Although slightly sweet, Tej has a very smooth and aromatically calm flavor that can compliment any meal or any conversation. What makes Orit Tej so unique is that every ounce of Tej is carefully handcrafted with the idea of quality, not quantity, in mind!
A living tradition
From then to now.
The place has changed. The care, the patience, and the purpose has not.
1987
Orit Tej is brought to life
Making Tej for family and friends was a labor of love. The enthusiastic response inspired them to offer it to a wider community.
2015
The tradition continues
The next chapter stays grounded in the same idea - make with care, quality over quantity, and always leave room at the table.