The Lanna people usually roll the miang into bite size with ginger and salt inside to enhance the flavor and they wrap it with banana leaves to be served to their guests. (Saowapha Thakaeo, personal communication, July 4, 2007)
1. Spread a few leaves of fermented tea (miang) leaves and place a small piece of rock salt and a few pieces of ginger in the middle.
2. Fold or roll the tea leaves into a ball of bite size and place it on a 4 wide banana leaf strip.
3. Roll the banana leaves over the miang to form a cylinder and fold the ends down to close them: the two sides first and then fold the top down and the bottom up.
4. Take another long strip of banana leaves and beginning at one end wrap across the other end and around the cylinder a couple of times to close it tightly. Secure the loose end of the strip by tucking it under the edge of the wrap.
