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
Tea to achieve the final product. Almost all tea in bags and most loose tea sold in the West is blended. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three. Flavoured and scented teas add new aromas and flavours to the base tea. This can be accomplished through directly adding flavouring agents, such as Ginger or dried Ginger, Cloves, Mintleaves, Elaichi, bergamot (found in Earl Grey), vanilla, and spearmint. Alternatively, because tea easily retains odours, it can be placed in