Scented water to keep them cool. Henry Percy, 6th Earl of Northumberland in 1511-12 had various scented waters made for him, which consisted of his usage of over a gallon each week for the year. In the 1571 estate inventory of John Brodocke, an apothecary in Southampton, lists 32 types of scented water that he had as some of the items in his shop. In 17th century Constantinople the Venetians and Genoese had apothecary shops that had merchants of scented water including rose water. Scented waters were still being used into the 19th century of the wealthy nobles in Egypt as a
Hibiscus tea believed to reduce cholesterol. It is less commonly made into a wine, sometimes combined with Chinese tea leaves, in the ratio of 4:1 by weight (1/5 Chinese tea). The beverage is popular in Malaysia and Indonesia as well. In China, candied flower petals are occasionally available. In Mandarin Chinese, it is called luòshénhuā (). In Italy hibiscus tea, known as "carcadè" or "Italian tea", is usually drunk hot, often with the addition of sugar and lemon juice. First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion