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1
Lower the quail eggs gently into boiling water and cook for exactly 3½–4 minutes. Drain immediately and transfer to iced water. Shell carefully once completely cold. Warm eggs will not achieve the lacquered surface.
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2
Line a wok and its lid entirely with two layers of heavy-duty aluminium foil. Spread the rice, flour, brown sugar, and tea leaves in an even layer across the base of the lined wok. Without foil, the sugar carbonises and permanently stains the wok.
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3
Set a wire rack over the smoking mixture, place the shelled eggs on the rack in a single layer, and set the lid in place. Heat over high flame until the first wisps of smoke escape from the lid's edge, then reduce to medium. Smoke for 2–3 minutes only — quail eggs absorb smoke much faster than large items; 2 minutes is often sufficient. This is where the dish lives or dies: over-smoking at this stage produces a harsh, bitter interior that cannot be corrected.
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4
Remove the wok from the heat and leave the lid in place for a further 10 minutes. The shell continues to darken and set during this rest, achieving its characteristic lacquer-like finish. Lift the lid away from yourself to avoid condensation dripping onto the eggs.
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5
Transfer the eggs to a serving plate. The shell should be a deep, even lacquered brown. Serve slightly warm — the aromatic compounds of the smoking mixture are most volatile at this temperature, giving the most fragrant result.