Wrapping Tutorials
How to Wrap a Bouquet with Korean Matte Paper (Step-by-Step)
Korean matte wrapping paper is the paper you see on almost every professional bouquet in Europe and Asia right now. It is waterproof, holds a fold without collapsing, and has a soft matte finish that photographs beautifully. It is also the paper most people get wrong the first time — not because the technique is hard, but because nobody explains the two things that actually matter: how you hold the bouquet while you wrap it, and how you stop the wrap springing open before the ribbon is on.
This guide is written for someone who has never wrapped a bouquet. It covers both of those things, and it tells you what “done correctly” actually looks like, so you can tell whether you got it right.
What you’ll end up with
A bouquet where:
- the paper stands open at the top rather than lying flat against the flowers
- the wrap is tight at the stems and loose at the blooms
- no stem or bare binding point is visible from the front
- the bow sits at the front, centred on the pinch
- you can lift it by the stems and the shape holds
Expect your first attempt to take about 8 minutes. By the fifteenth bouquet you should be under 4.
Before you start: condition the flowers
This takes 10 minutes of waiting and 3 minutes of work, and skipping it is the most common reason a wrapped bouquet looks tired within a few hours.
- Strip the leaves from the lower two thirds of every stem. Leaves below the water line rot, and leaves inside the wrap create bulk where you want a clean line.
- Trim the ends at an angle — about 45 degrees, roughly 2cm. This opens the stem’s water uptake.
- Stand them in clean, cool water for at least two hours, ideally overnight. Cut flowers are dehydrated from transport; this step is not optional if you want the bouquet to last.
- Dry the stem ends with a cloth right before you wrap. Wet stems will soften even coated paper, and wet paper creases permanently.
Tools and materials
| Item | Why it matters | Notes |
|---|---|---|
| Korean matte paper, 58×58cm | The main sheet. Coated, waterproof, holds a fold. | $6.75; the standard retail size |
| Smaller sheet, 44×58cm | For 10–15 stem bouquets, or as a second colour layer | $3.60 — the cheapest way to add a colour accent |
| Ribbon, 2.5cm | Holds the pinch. Narrower ribbon is very hard to tie a visible bow. | ~90cm per bouquet |
| Floral tape | The temporary hold. This is what makes the technique possible solo. | Clear tape works, floral tape grips better |
| Sharp snips | Clean cuts. Scissors crush stems. | Ragged cut edges show in the finished wrap |
| Water tube | Only if delivering | Fill two thirds full |
The 12 steps
Step 1 — Condition the flowers (10 min waiting, 3 min work)
Strip the lower leaves, cut the ends at 45 degrees, stand them in water for two hours minimum. Dry the ends before wrapping. See the section above.
Step 2 — Cut the paper to size
One 58×58cm sheet for 20–25 stems. Trim to 50×50cm for 10–15 stems. Use two overlapping sheets for 30+ stems — trying to wrap a large bouquet in one small sheet is why some wraps end up with the stems poking through the top corner.
Step 3 — Fold the fan fold
Accordion-fold one long edge 5 to 7 times, each fold 3–4cm deep, and hold the folds with your thumb so they don’t spring open. This fold is what creates the volume at the top of the wrap. If your finished bouquet looks flat, you did not fold deeply enough — go to 4cm and 7 folds.
Step 4 — Get your grip right (the step nobody explains)
Hold the bunch in your non-dominant hand, gripping the stems at what will become the binding point, and let the web of your thumb sit right at that point. Tilt the stems slightly away from your body. Your dominant hand stays free for the whole wrap.
If you try to hold the bouquet and tie the ribbon with the same hand, the wrap will always come loose. That is the single most common beginner failure, and the fix is in step 8.
Step 5 — Position the bouquet on the paper
Lay the fanned sheet flat on the table, folded edge up. Place the stems diagonally across the sheet — meaning the line of the stems should run at roughly 30–40 degrees to the top edge. The flower heads should sit about one third of the way down from the top edge, so there is paper above them to fan out.
Step 6 — Roll the near edge over
With your free hand, bring the near edge of the paper up and over the stems, then bring the far edge across. The two edges should overlap by about 8–10cm so there is no gap at the front. This is where most beginners leave a visible seam.
Step 7 — Gather and pinch
Close both hands around the paper at the binding point and pinch firmly. The wrap should feel tight at the stems and loose at the flowers. Test it: you should not be able to slide a finger between paper and stems at the pinch.
Step 8 — Secure it temporarily with tape
Wrap a strip of floral tape around the pinch. This is the trick that makes the whole technique doable by one person — the wrap now holds itself, so both hands are free to tie the ribbon. Beginners who skip this step almost always end up with a loose wrap and a crooked bow. Remove the tape afterwards (step 10).
Step 9 — Tie the ribbon
Wrap a 2.5cm ribbon twice around the pinch, tie a double knot, then make the bow. Cut the tails at an angle so they don’t fray. Knot and bow should sit on the front of the bouquet — rotate the bouquet to check before you finish.
Step 10 — Remove the tape and neaten
Peel off the temporary tape, tuck any loose paper under the ribbon, even out the two bow loops so they match.
Step 11 — Open out the fan
Push your fingers into the top of the wrap and open the folds out so they stand up. This is the difference between “flat” and “full”. Don’t skip it — the fold is invisible until you open it.
Step 12 — Check the four things
- Bouquet stands upright on a flat surface
- No bare stem visible from the front
- Bow sits at the front, centred
- Pick it up by the stems and give it a gentle shake — nothing shifts
Specifications that matter when you buy
| Property | Typical value | Why it matters |
|---|---|---|
| Sheet size | 58×58cm, 50×50cm, 44×58cm, 35×50cm | Under 50cm you cannot wrap a 25-stem bouquet in one sheet |
| Thickness | 46–53 micron | Thinner tears at the fold; thicker won’t hold a fan fold |
| Water resistance | Coated, holds water 30+ minutes | Uncoated paper goes limp the moment it touches a wet stem |
| Surface | Matte, low sheen | Photographs without glare |
| Colour fastness | No transfer onto wet stems | Cheap paper bleeds dye onto white roses |
| Packing | 10–20 sheets per bag | Determines per-sheet cost and storage |
Troubleshooting
| Symptom | Cause | Fix |
|---|---|---|
| Wrap looks flat | Folds too shallow, or fan not opened after tying | Fold at 4cm, use 7 folds; always open the fan at step 11 |
| Wrap springs open before the ribbon | No temporary tape | Tape the pinch first (step 8) |
| Paper tears at the pinch | Too thin, or stretched rather than gathered | Use 50+ micron; gather with both hands, don’t pull |
| Stem visible at the front | Edges didn’t overlap enough | Overlap by 8–10cm |
| Paper goes soft | Wet stems, or uncoated paper | Dry stem ends; use coated matte |
| Bow ends up at the back | Didn’t rotate to check before finishing | Rotate the bouquet at step 9 and check the bow faces front. |
| Bouquet won’t stand up | Base not trimmed level | Trim stems level before wrapping |
| Colour bleeds onto petals | Poor dye fixing | Change supplier. This is a quality problem, not technique. |
How to practise (do this, don’t practise on customer flowers
- Buy cheap greenery — eucalyptus, ruscus, whatever is cheapest. Practise the grip and the pinch 10 times with no paper at all first: just hold the bunch and simulate the wrap.
- Then add paper. Do 5 wraps in a row without stopping to fix anything. Photograph each one. You’ll see the same mistake repeated — that’s the one to work on.
- Time yourself. Aim: 8 min → 5 min → 4 min.
- Practise the bow separately — tie 20 bows on a chair leg. The bow is a separate skill from the wrap, and it’s the part beginners find fiddliest.
Buying the paper wholesale
Once you’re wrapping more than about 20 bouquets a week, retail packs stop making sense. Three things to know:
- MOQ is usually 10 bags (each 10–20 sheets). That’s roughly 100–200 sheets — enough for 3–6 months of shop use.
- Price drops with quantity automatically. Every product page shows the live tier table; you don’t need to ask for a quote.
- Freight is the real cost driver, not the paper. Air is cheaper under about 500 pieces; sea freight saves roughly 40% above 1000 pieces. Numbers are on our shipping page.
Custom logo printing starts at 500 pieces, 10–15 working days after mockup approval — see the wholesale page.
Frequently asked questions
What size paper do I need?
One 58×58cm sheet for 20–25 stems; 50×50cm for 10–15; two sheets for 30+.
Why does my wrap keep springing open?
Because you’re holding the pinch and tying the ribbon at once. Tape the pinch first.
How tight should it be?
Tight at the stems, loose at the flowers. Shake test: flowers shouldn’t shift.
Can I wrap a bouquet for delivery?
Yes with a water tube and sleeve. See the delivery guide.
Is Korean matte the same as kraft?
No — kraft is uncoated and goes soft when wet; matte is coated and holds a fold.
What thickness to buy?
46–53 micron. 53 is what most European shops use.
How much per bouquet?
One sheet, two if layering.
How long to get good?
About 15 bouquets. Practise the bow separately on a chair leg.
Try the paper before you commit
Every batch we list is tested the same way: soaked, folded, and checked against wet stems. If you want to test it yourself first, order a sample kit — the shipping cost is credited back on your first bulk order.
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