Tej is Ethiopian traditional home made alcoholic beverage. Tej is made from honey, gesho and water. This study focused on the effect of honey concentration and amount of gesho on the quality of Ethiopian honey wine; “Tej’’. Association of official Analytical Chemists was used to determine physicochemical, microbiological and sensory (Panel test overall organoleptic property) were performed in nine tej concentrations. The data was subjected to analysis of variance (ANOVA) by using SPSS version 20 and Minitab version 19.1.1 Software and mean separation by Tukey method and consider significant difference at 95% level of confidence interval. Both honey concentration and amount of gesho were significantly affect (p<0.05) on the physicochemical, microbial and sensory properties of different tej samples. The mean ranged values of all organoleptic property by non-panel test (1-5 scale) score. Thus it conclude that based on the tej quality parameter results, identified the effects of factors on quality of tej and sample B18G7 (18 0 Bx honey and 7% gesho) was the best quality product by all parameter results in this study. Based on this composition interested researchers to investigate the functionality based on type of honey and the shelf life of tej.