Although Spain is a country traditionally settled by coffee, gradually going their way another kind of hot drinks more varied and healthy: talk about tea, tisanes and infusions very different herbs that increasingly are in the charts of more cafes.

Prepare infusions is a very simple process, which has been doing is life and that does not have a standardized method. From the tea's Russian samovar to a bag of Chamomile to soothe pain and belly, passing through the Japanese shadow teas prepared in lukewarm water with lots of sugar and mint leaves, kebabs teas each infusion is different; and each person has their own tricks in terms of type and the water temperature, the amount of leaves, the infusion time and instruments that are used.

Regardless of the method that you prefer, in this article we will show some of the basic kitchenware products to prepare good teas, both in professional fields and in the home.

BASIC INSTRUMENTS

Teapots

Although there are methods best suited to prepare tea in small amounts, the teapot is most comfortable if tea is made to two or more persons or if it is expected to consume more than one cup.

There is a unique way of using a teapot: some put it to fire to heat the water directly and others use it only as a vessel in which heated water is thrown. The most common method, however, consists of:

1.  Tuning the tea pouring inside a little hot water.
2.  Empty the kettle from this first water and place the required amount of leaves of tea or infusion is preferred in the filter.
3.  Fill the kettle with water at the right temperature for the type of drink that you want to prepare.
4.  Let infuse the necessary time and serve.

In addition to its practical usefulness, many teapots have a care design that contributes to an aesthetic dimension to the preparation of tea.

Thermos

While many locals are still using teapots successfully, this method has the disadvantage that the tea leaves remain on the inside of the pot, and if you do not drink very quickly, can be infusionarse so that they end up bitter drink.

A good solution for this, which already applies in some tea shops, is to offer customer a thermos filled with water at the appropriate temperature setting for your infusion. In this way, you can use only the amount of water needed at the time and reserve the rest for a later reinfusionado.

Of course, the method of Thermo is also suitable for domestic use: keep a thermos of hot water near allows to prepare infusions without having to get up, and is ideal to accompany moments of study, work or reading.

Kettles

Although water for infusions can be heated in a pan where no other means are available, this method raises a long series of disadvantages which make it very impractical: we need to have a nearby fireplace (common in houses but not so much in the cafeterias), occupies a space in the kitchen, it is necessary to find a way to measure the amount of water There is no way to control its temperature, and unless the stove is very powerful, it is a rather slow method.

Use a kettle solves all these problems: it's a small, portable device that can be used anywhere where there is an outlet, many of them have a meter to control the amount of water, some also have temperature controls and, in general, hot water faster than a stove.

Ice cream teas

The iced tea is a perfect drink for warm days, since it is healthier than soft drinks, hydrating and it can be done with many types of tea, so that you can access a wide variety of flavors.

Again, there are several methods for preparing ice cream teas. The most common and simple is simply a very loaded and sweetened, throwing more leaves and sweeteners than usual to water, tea and then pour into a pitcher with ice and let stand, so that ice to melt, cool tea and dilute it to leave it with a mild and sweet flavor.

SUPPLEMENT FOR INFUSIONS

Sweeteners

While infusions are traditionally sweeten with sugar blanquilla moreno, there are many methods sweeteners that provide different flavors and can be much more healthy: sweetener as the muscovado sugar, agave syrup, honey or stevia are increasingly common in coffee shops and homes.

Lemon, milk...

Many herbal teas can garnish with lemon, to achieve a fresher aroma and acid; either with any variety of milk: cow, soy, oats, almond... The possibilities are very broad and open many doors to experimentation.

WOULD THAT BUY?

Teapots

We distinguish two types of tea: a more functional and less aesthetics, perfect for a professional use where tea is already presented in the Cup, and a more ornamental.

Tea Lacor Zenit It is made of 18/10 stainless steel and features a huge resistance to acids and impact. It's a device very durable, light and convenient, especially for non-specialised in teas places.

Lacor Black cast iron Kettle It is made of cast iron and has an interior glazed to prevent oxidation and a special handle anti-scald. It's a teapot heavier and less manageable, but its Japanese-style finish makes it ideal for coffee shops and tea rooms, where the aesthetic is much more important.

Thermos

Lacor thermos container It is very simple and is available in a variety of capacities. Thanks to its manufacture steel 18/10 stainless is tough enough for professional use, but its low price makes it affordable for households.

Kettles

The Kettle Lacor Gala is made of eco-friendly ceramic materials and heat-resistant, helping the heat preservation. It is a simple Kettle, without more safety shut-off capabilities, and which is run by a single button. Especially recommended for domestic use.

The Lacor glass electric kettle is a complete unit, and has a regulator capable of heating the water to specific temperatures between 50 and 100 ° C, and to maintain a stable temperature for several hours. It is especially useful for delicate teas, like green and white teas that often require that the water is between 70 and 80 °

For cases where they a lot of water is needed, there's the air pot electric Lacor, which has a capacity of 5 litres and can keep the water at a steady temperature between 30 and the 100th for several hours. Ideal for professional use in premises of hospitality, but also to prepare infusions in places with many people, such as an office or a meeting room.

Jugs

The jug with stainless of Lacor catch is useful to prepare and serve ice cream teas, since its design avoids falling into the cup of ice cubes.

The carafe thermos Luxe Lacor combines the function of the thermos with a normal pitcher, retains the cold ice cream teas for much longer and prevents them watery too fast.

Add-ins

The 18/10 stainless sugar is simple, inexpensive and suitable for domestic use.

For its part, the sugar Luxe is more resistant and suited for professional use.

The Luxe milk is economic and very resistant, works both in domestic areas such as professionals and allows finishing the tea with the characteristic "cloud of milk".

Bar of Lacor juicer has a very simple mechanism of pressure to squeeze lemons over the infusion without effort.