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
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