Gyeolmyeongja-cha (Korean: 결명자차; Hanja: 決明子茶) or sicklepod tea is a tea made from roasted (but not ground) seeds of Senna (formerly Cassia) spp., especially S. obtusifolia and S. tora.

The roasted seeds of gyeolmyeongja (결명자; 決明子) are used,[1] this being the Korean name for cassia seeds [ko; ja] (Chinese: jué míng zǐ, Japanese: ketsumeishi),[2] i.e., the seeds of the Cassia (Senna) genus of leguminous plants, particularly S. obtusifolia and S.

In Japan, the habu-cha originally referred to an infusion of roasted cassia seeds brewed from habusō or S. occidentalis, but the habu-cha now commercially sold is usually made from S.

[9][10] The aforementioned Chamaecrista nomame is called kawara-ketsumei (カワラケツメイ, literally 'riverbank sicklepod') in Japan, and its leaves and seeds into hot beverages called mame-cha (豆茶) or hama-cha (浜茶), especially in southern regions such as Kyushu.

[13][15] Cassia tora seeds which are roasted and ground have been noticed as ersatz coffee in India, and C. occidentali also brewed into what used to be called "negro coffee" in Africa, South America, and the West Indies.