A Tea Addict's Journal

How to wrap a tea cake

April 20, 2008 · 10 Comments

Ok, this is by no means professional or anything, but I tried.

I guess this is self-explanatory enough. One thing I didn’t mention is that you need to make sure when you are doing the little folds, you’re doing them tightly so that they pull in all the excess paper, but not so tight that you tear the paper. Some wrappers are especially fragile and easy to tear.

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10 responses so far ↓

  • Wesli // April 20, 2008 at 3:14 am | Reply

    Absolutely beautiful. Thank you very much.

    It seems like that the last fold doesn’t want to stay down for you, either. 😛

    Thanks again!

  • MarshalN // April 20, 2008 at 7:49 am | Reply

    Whether it stays down or not partly depends on the paper. Once you stacked them up though, and left alone for a while, the paper will stay down. When I first opened this cake again it was solidly stuck into the hole.

  • djn7304 // April 20, 2008 at 9:39 am | Reply

    Thanks for posting this. I have a couple newer cakes that use very thin paper and were sealed with a sticker. This makes them very tough to unwrap without tearing the paper. Do you have any tips or tricks for open those bings?

  • MarshalN // April 20, 2008 at 9:40 am | Reply

    Nope, unforutnately. Those stickers should really only be used on thick papers. The manufacturers that use thin paper and a sticker should be shot.

  • salserito // April 20, 2008 at 10:56 am | Reply

    OMG, MarshalN, you have become a movie star. This is exactly what I need to know. Thank you, thank you, thank you!

  • Anonymous // April 20, 2008 at 2:55 pm | Reply

    Cheers for that MarshalN, I feel a little bad about commenting on your paper folding article and only reading the wealth of tea info you provide but this is far more instant gratification.

    Shot for sticker application? You truly are living up to the tea addict claims.

  • shichangpu // April 20, 2008 at 3:31 pm | Reply

    thanks, marshaln!

    kind of reminds me of making dumplings–pressing the dough in little folds along the seam…

  • MarshalN // April 21, 2008 at 12:17 am | Reply

    Actually making dumplings is a good analogy. You can’t make nice dumplings if your folds are too big — they just won’t hold.

  • mulcahyfeldman // April 21, 2008 at 12:22 am | Reply

    Very instructive. The subhead could be Marshal arts. And thank you, thank you again for your beautiful informative blog.

  • Learning old lessons | A Tea Addict's Journal // January 27, 2011 at 4:57 am | Reply

    […] of reading through old posts, I am relearning old lessons.  For example, I actually did a video on how to wrap a puerh cake, which some of you may find useful.  There were old experiments I ran with different kinds of […]

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