T'ej is a mead. I make small batches (a gallon at a time) a couple of times a year. Getting ready to make a new batch either tonight or Sunday. Harry Kloman is a good guy.
T'alle is a beer. Unlike modern western beers it does not use hops to balance the sweetness of the malt but, like t'ej, uses gesho. I have seen some recipes for t'alle (the beer) that suggests the addition of honey (so it would be a kind of braggot), but two recipes I got from Harry Kloman do not refer to the use of honey at all. And the batch of t'alle I just started uses only barley malt and not teff or sorghum or wheat. Harry Kolman's recipes call for about 3 lbs (sic) of duket (the powdered leaves of gesho) or about 1.5 lbs of kitel (the leaves) and the same qty of duket per gallon but I used only a heavy pound (about 1.1 lbs of duket... so I will see how this is likely to taste in about 3 weeks when I prime and bottle the t'alle.
T'ej uses both the twigs and leaves of gesho (at least my recipe does) whereas t'alle uses only the leaves (This, according to Harry Kloman). HK's video suggests you make the t'ej using bacteria or yeast that are on the gesho twigs (inchet ) but when I make t'ej I use commercial wine yeast and I treat the mead very much like I would treat any other mead - so I while I will stir it during the days of active fermentation once the gravity has dropped close to 1.005 I rack to an airtight carboy. I also add nutrient to the must with the yeast. What you can do is use a cup or so of the t'ej from one bottle as the starter for a second batch which makes it a bit closer to the traditional method of making t'ej. You might also want to allow the t'ej to age a little longer than t'ej is traditionally aged if you want the wine to be bright and clear - and the bottles free from any sediment.
Last point, There is a winery in the Finger Lakes here in NY that makes t'ej (Montezuma Winery, I think it is called) and they make a very drinkable t'ej.