Here is a really good t'ej web site. "All About Tej" by Harry Kloman . I'll follow his description on how to make this stuff:
Here is another site to buy gesho. http://www.xtremebrewing.com/store/beer_flavoring.html
They sell the sticks. A mention referenced in Harry Kloman's web site said that inferior t'ej was made from the sticks. The good stuff is made with the leaves. Harry says to use about a handful of sticks per gallon for a light colored sweet tej, and two table spoons of leaves per gallon for a "richer flavor and amber hue". I'll try making some of each type. What is interesting is that the X-treme brew site recipe says that they use 10 oz of gesho in a 5 gallon batch. The Brundo.com recipe says to use 8 oz of leaves and 4 oz of sticks in ONE gallon. The "X-treme" recipe must have been toned down for American tastes.
I think that what the Brundo recipe means (after reading the Harry's web site) is to mix the honey, water, and gesho, and wait three days for spontaneous fermentation to begin. THEN they dip out some of the mix and boil it to get more flavor, and then dump it back in. The web site says to let it sit for seven days after fermentation starts, rack it off the gesho, the let it ferment for another two weeks. It is supposed to be drank fresh and effervesent. I'll bottle it like beer and let it carbonate in the bottle.
From: Brundo Spices and Herbs (Brundo.com)
32 oz of honey
8 oz of ground hopps
4 oz of hopps sticks
Mix and let stand at room temperature for three days.
Take about 6 cups of the mixture and bring to a boil with the hops and hopps stick.
Cook for 15 minute in low heat. Let cool and add to the mixtures. In a sealed container leave at room temperature for 15 days.
If too dry add a cup of honey and leave over night. If too sweet, add more hopps directly into the mixture and let it ferment more. Strain and serve cold.