Author: Tea Collection

Every Day is an Adventure

Exploring is always more fun when you bring friends along. For our adventures on Australia’s Fitzroy Island near the Great Barrier Reef, we invited the King family to join us. Stu and Elizabeth have been married for 10 years. He works in tech, she’s a doctor, and although they call Queensland home, they’ve lived all over the world. Stu is originally from South Africa, while Elizabeth is from Australia, which is where the couple first met.

Every day is Earth Day

Australia

We want to give kids the world, to help them discover that no matter where we live or what language we speak, there is so much we all have in common. As we travel, both around the world and in our own town, we keep our eyes—and our hearts—wide open. This season, we traveled to Australia, a wild and wonderful country filled with incredible people and natural beauty. We explored the land, from the cities to the vast outback. We observed animals in their natural habitat, walked through some of the oldest rainforests on the Earth and had a chance to view the magnificent Great Barrier Reef. We also had a chance to meet Jess Cramp, National Geographic Explorer and conservationist. She helped us learn the importance of guiding children to care about the Earth and their environment.

Meet Jess Cramp: National Geographic Explorer and Shark Guardian


“Curiosity and connection are a big part of conservation. Pick a shark in an ocean and see if you can figure out how that shark is connected to you.” 
-Jess Cramp Marine Conservationist, National Geographic Explorer and Shark Guardian.

An Inside Look at Unschooling

Here at Tea, we strive to inspire curiosity in all little citizens around the world. We want to help kids be open-minded, adventurous and kind. That’s why, we’re always connecting with people we meet, in person and online. This spring, we had a chance to connect with the Paddock family. Here, Elizabeth Paddock answers some of our questions on her family’s adventures in unschooling.

Tea in Action

We love seeing how our customers wear Tea. Real kids, doing real kid things like running through the yard, playing in dirt or having quiet moments at home. From your Instagram photo to the ones you upload through our Kids Love Tea gallery, it makes our day to see your little citizens, laugh, play and explore in Tea. In celebration of the weather warming up and being able to wear the newest spring styles (outside!), we partnered with Tea customers to see how they could wear our newest styles in their everyday life. 

Learn How to Make Ravioles from France!

Over years of traveling across the world, we’ve been able to taste many different cuisines. Food is always important to the culture and history of a destination. Today, we’re sharing a recipe from France, from our friend Carine Rosalia, a French-American mother and Tea customer. Here, Carine shares her recipe (and photos of her daughter in Tea!) with us. Enjoy!

Raviole

RAVIOLE
Raviole
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Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
2 minutes 30 minutes
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
2 minutes 30 minutes
RAVIOLE
Raviole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
2 minutes 30 minutes
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
2 minutes 30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
  2. Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
  3. Make 30 thumbprints on each rectangle.
  4. Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
  5. Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
  6. Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
  7. Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
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