Tea in Ethiopia includes black tea, green tea, and herbal infusions, shaped by regional traditions, import flows, and a beverage culture dominated by coffee. In cities such as Addis Ababa, Dire Dawa, and Mekelle, tea is available through cafés, restaurants, and markets where it is typically served hot and sometimes flavored with spices or herbs. In rural areas, tea is more commonly prepared at home, with availability influenced by trade access and local purchasing power. The tea market is shaped by Ethiopia’s proximity to major tea-producing regions and its connections to regional trade networks, though it remains secondary to the country’s deeply rooted coffee culture. Compared with coffee, tea occupies a complementary role as an alternative beverage, often consumed for variety or specific occasions. Visibility is driven by everyday use rather than formalized tea culture or large-scale marketing. As a result, tea in Ethiopia reflects a secondary but steady presence within a coffee-dominated beverage landscape.
