Scented water She explains the idea of making such a scented water is to put 8 tablespoons of dried herbs in a pan of 1 pint of water and simmer for 10 minutes. This water then is to be allowed to cool. Then it is to be strained to remove all the herb pieces. For the actual bath then a quarter of this scented water is to be put into your bath, highlighted with fresh flower petals on top of the bath water. She explains roses and lovage have a cleansing and deodorising effect. For a refreshing effect she recommends to use
Tea set stated in a third-century AD written document from China, tea leaves were pressed into cakes or bricks. These patties were then crushed and mixed with a variety of spices, including orange, ginger, onions, and flower petals. Hot water was poured over the mixture, which was heated and served in bowls, not teapots. The bowls were multi-purpose, and used for a variety of cooking needs. In this period, evidence suggests that tea was mainly used as a medicinal elixir, not a daily drink for pleasure's sake. Historians believe the teapot was developed during the Song Dynasty (960–1279 AD) An archaeological dig