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
Xinyang Maojian tea hair is rich. The leaf is rich in effective substances and is the best quality in the whole year. Local people are accustomed to divide it into Mingqian tea, Yuqian tea and Chunwei tea according to the spring tea growth period. Ming tea Tea collected before the Ching Ming Festival (around April 5 of the Gregorian calendar). The buds that just emerged in spring were harvested. During this period, the tea was tender and scented with a touch of scent. Because of the slow growth rate, almost 100% of the bud heads are the highest level of Xinyang Maojian tea.