Tea Ceremonies Around the World: Part I Ethiopia and Eritrea

Written By Sophia Senyo

Read in French: HERE.

BUNA TETU

My Life and Tea is exploring the different ceremonies that take place around the world and how these ceremonies transform ordinary moments into beautiful moments of pause and human connection. We begin in Ethiopia and Eritrea with the Buna Tetu ceremony.

THE CEREMONY

Buna means “coffee” in Amharic and Tetu means “drink”, so the phrase together translates to come drink coffee.

Technically Buna Tetu is a coffee ceremony, however, it often also comprises of incorporating  small sprigs of an herb called Tena’Adam or also known as Rue. Tena’Adam translates to “Health of Adam,” “alluding to its medicinal properties.” See citation: What’s out Addis. And, the ceremony often includes different herbs and spices that the participants can add to their drink (cinnamon, cloves, etc.).

Buna Tetu is a custom integral to many communities in East Africa (particularly Ethopia and Eritrea) that allows the people to come together to express the values of: respect, quality time, family, togetherness, friendship, care, connection, rest, tradition, listening, kindness, generosity, gratitude, intentional living. And, creates the space for: celebrations, the discussion of important community matters, important family matters, announcements, storytelling and many more occasions.

Buna Tetu is practiced as a daily custom in some households, amongst neighbors, sometimes within organizations, and for special occasions (welcoming a guest, family you have not seen in an awhile, family event, naming ceremonies, weddings, mourning, etc.)

A CEREMONY OF THREE PARTS

Buna Tetu comprises of three parts: Abol, Tona and Baraka.

The ceremony consists of three rounds of servings.

Abol is the first part and abol is Amharic for “first”. Tona is the second part. And, Baraka is the third part of this ceremony and Baraka is Amharic for “blessing”.

During the first part, Abol: this is the serving of the first brew and it is when the taste and blend is strongest. This is the beginning round where the participants are getting more comfortable and “the conversations begin to flow.” See citation Val Hue.

Tona is the second part and this is the serving of the second brew when the taste is “slightly mellower” than the first. See citation Val Hue.  During this second round, the participants may discuss more serious topics or the purpose of the gathering (if there is an important or sensitive matter to discuss) or the conversation is just richer at this point in this ceremony (for those who conduct this custom daily).

Baraka is the third and final part of the Buna Tetu ceremony where the third brew is served and the taste is “the mildest”. See citation Val Hue. This is the closing part of the ceremony. This is the part: where closing thoughts are shared, where blessings/advice may be bestowed and shared, where the purpose of the meeting is completed. See citation Val Hue. “The Baraka round serves as an apt conclusion to buna tetu, leaving participants with a sense of solidarity, warmth, and spiritual nourishment that endures well beyond the last sip.” See citation for Val Hue.

The Buna Tetu: “a blessing poured three times.” See citation The Drink Journal.

INGREDIENTS

The ingredients for this ceremony will depend on regional and household preferences.

Buna Tetu traditionally consists of using beans harvested from wild coffee trees in Ethiopia. See citation Val Hue.

Some may also use small sprigs of an herb called Tena’Adam or also known as Rue.
Tena’Adam translates to “Health of Adam,” “alluding to its medicinal properties.” “Tena’adam is indigenous to Ethiopia amongst several other countries in East Africa. Tena’adam is sometimes referred to as Rue, and is packed with alkaloids that lend themselves to its use in traditional medicine treatment.” “Tena’adam leaves are dipped in the coffee cup, releasing a flavourful aroma and oil.” See citation What’s out Addis.

Butter and milk may also be used when making Buna Qalaa which may be served during the ceremony. See citation Tewodros Balcha.

But what is consistent for all is the following: designated time, coffee beans, pots and tools used to prepare the blends, a selection of nourishment, some herbs and spices, the people, mindfulness and consideration.

Women typically (but not exclusively) are responsible for the preparations of this custom (roasting and grinding the beans and herbs and the brewing and serving the participants).

The preparations take place near the participants so they are able to view the process and also smell the aromas during the preparation process. Often the preparers will use a small hand fan to “waft the aromas” towards the soon-to-be recipients of the goodness being prepared. Or the preparer may carry the pot “around the room so everyone can breathe in the [aromas], a simple gesture that marks the beginning of the gathering.” See citation The Drink Journal.

Once the blend/coffee is ready, it is served in small cups on a small decorated/beautifully designed tray. And it may be served with sugar or salt or cardamom, cinnamon or cloves. And it is also served with traditional bread or snacks (such as roasted barley, nuts, popcorn, other items). Not only is the drink of importance but also the setting is important, so beautiful cloths and cups and trays are used to create the intended environment. The host may also have some incense burning too such as frankincense or myrrh.

The first recipient is the eldest person in the room (often served by a young person) and continues in order of age to the youngest; a moment to show respect for the older generation and the ceremony overall is an opportunity for the gathering across generations.

WHAT IS LOVING ABOUT THIS:

This ceremony creates a moment every day or for those special occasions for loved ones or even strangers to share in a moment of appreciation. So whether it is a joyous occasion or perhaps during a moment of grief, either way there is a shared moment of peace and appreciation and togetherness amongst the participants who are there for a shared purpose. And, there is a sense of romance with this ceremony, this sacred time of intentional pause, and by romance we mean the loving atmosphere created/evoked by this ceremony; the joy that cannot help but be emitted from being in an atmosphere of care: from the care and attention put into the preparation of the blend to the aromas to the intention of those gathered to the intimate conversations.

And, this is a ceremony that invites all the senses: the beautiful smell of the aromas and potentially incense, the sight of the beautiful colors and setting of the space, the sounds of the preparation and songs that may be sung and the discussion amongst the group and perhaps the moments of silence to the ears, the taste of the hot drink and the accompanying snacks, the touch of the hot cup and perhaps of even holding hands with a loved one and giving hugs, and the feeling and sensation of enjoying something prepared with love and care and being in the company of others with a shared purpose.

This ceremony also is a thoughtful appreciation of nature from the ingredients used and the preparation process; so, it is both an opportunity for social connection but also a moment to connect with nature.

This ceremony is truly soul nourishing and perhaps rejuvenates the soul every time when done in the right company. Perhaps this is a ceremony you can incorporate into your week with your loved ones. Have you participated in Buna Tetu before? What did/does the experience mean to you? Comment below.

Sources:

Sophia Senyo
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Les cérémonies du thé dans le monde: Ethiopia et Eritrea