Beverage made using Senna seeds
Gyeolmyeongja-cha (Korean: ; Hanja: ) or sicklepod tea is a tea made from roasted (but not ground) seeds of "Senna" (formerly "Cassia") spp., especially "S. obtusifolia" and "S. tora".
Ingredient.
The roasted seeds of "gyeolmyeongja" (; ) are used, this being the Korean name for cassia seeds (Chinese: , Japanese: ), i.e., the seeds of the "Cassia" ("Senna") genus of leguminous plants, particularly "S. obtusifolia" and "S. tora".
One source however identifies the ingredient as a plant related to "Cassia nomame", synonymous with "Chamaecrista nomame".
Preparation.
About of dried sicklepod seeds are roasted, and decocted in around of water. Sugar or honey is not added.
Use.
The name "gyeolmyeongja" means "the seed that brightens the eyes". "Gyeolmyeongja-cha" is also used as herbal medicine.
Similar beverages.
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. obtusifolia".
The aforementioned "Chamaecrista nomame" is called in Japan, and its leaves and seeds into hot beverages called or , especially in southern regions such as Kyushu.
Cassia seed tea is consumed not only in East Asia (China, Japan, Korea), but in Southeast Asia (Thailand, etc.) as well. In Thailand, "S. ora" is called (); the roasted seeds are used as diuretic, and the seeds or leaves as purgative.
"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. The leaves have also been used for substitute coffee in India, though unflavorful.
References.
 ;templatestyles src="Reflist/styles.css" / ;