Scented water type of perfume. It was an Egyptian custom then to sprinkle guests with rose water or orange-flower water after dinner just before they were to go home. Even though it is said by scholars that the art of perfumery has it roots in antiquity, the city of Montpellier has self established itself as the birthplace of perfumery. In the 18th century they honored guests of the city with scented water and other 'gifts of fragrance'. There are even perfume manuals that describe Montpellier perfumes as being "a la mode de Montpellier" because of extra ingredients used that enhance their fragrances.
History of tea dynasties, unfermented tea leaves were first pan-fried, then rolled and dried. This stops the oxidation process which turns the leaves dark and allows tea to remain green. In the 15th century, Oolong tea, where the tea leaves were allowed to partially ferment before pan-frying, was developed. Western taste, however, preferred the fully oxidized black tea, and the leaves were allowed to ferment further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, but yielded a different flavour as a result. Tea production in