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
Japanese tea ceremony "roji." Seasonality and the changing of the seasons are important to the enjoyment of tea. Traditionally the year is divided by tea practitioners into two main seasons: the season, constituting the colder months (traditionally November to April), and the season, constituting the warmer months (traditionally May to October). For each season, there are variations in the "temae" performed and utensils and other equipment used. Ideally, the configuration of the tatami in a 4.5 mat room changes with the season as well. There are two main ways of preparing "matcha" for tea consumption: and , with the best quality tea leaves