In a coated pan, roast the Chinese mountain pepper together with the salt without fat, then remove from the heat and rub the outside and inside of the quails, which have been washed and dabbed dry with kitchen paper. In a large pot, boil about 1.5 liters of water with the spring onion, 2 slices of ginger, 2 pieces of star anise, cinnamon and soy sauce for 10 minutes over high heat. Only then add the quails and cook for another 10 minutes. Remove quails, let cool slightly and pat dry thoroughly with kitchen paper. Put sugar, flour and tea leaves in a steamer (or an old pot) and flavor with remaining ginger, star anise as well as orange peel. Rub the steamer insert or a metal strainer with a little oil and place the quails on it. Cover the pot tightly with a lid and/or aluminum foil and smoke the quails over medium heat for 5 minutes. Then turn and smoke for another 3-4 minutes. Remove smoker pot from heat and let quail steep in closed pot for another 5 minutes. Remove quails and rub with rendered chicken fat or vegetable oil to tenderize skin. Carve or serve whole.