Narrator: Zisha teapots are made by artisans
like Boqin Tang. She had to study for 25 years
to be considered a senior teapot maker,
which lets her sell a teapot like this
for $20,000 to $30,000.
Narrator: But before Tang ever touches the clay,
the process starts with a unique raw material
that's disappearing.
So, what does it take to make a zisha teapot?
And why are they so expensive?
Zisha teapots were one of the first teapots ever made,
dating back to 10th-century China.
They're named after the rare clay
that is made from 350-million-year-old zisha ore.
The ore can only be found in Dingshuzhen,
primarily in Huanglong Mountain.
It's near the city of Yixing,
which is known as China's ceramics capital.
Zisha teapot experts have been using the same process
for over 600 years.
The ore is powdered, then folded
and worked in a way to create small pockets
that promote airflow in two directions
throughout the pot.
This is known as dual porosity,
and zisha teapot makers and customers say
this oxygen flow can intensify the flavor of tea,
just like with a finely aerated wine.
It's one of a few of zisha's special properties
believed to enhance the taste of the tea.
Scientific analysis shows that
the mineral composition of zisha
allows the temperatures to fluctuate less
when these pots are put to heat.
Fewer fluctuations means the flavor of the tea
is more likely to be preserved.
Making zisha teapots is a painstaking process.
Each step is done by hand.
Narrator: Artists first smash the prepared zisha clay
into very thin layers with a wooden mallet.
It can take a year to learn how to do this correctly.
For a round teapot,
the largest slice is formed into a tube
on a revolving round plate.
Boqin will then "pat the body" using a thin wooden tool,
beating the clay into the desired shape.
For more intricate teapots,
makers scratch patterns onto the hardened clay
and attach extra decor,
all of which can increase the final value.
Zisha teapots are typically small
and hold just a cup of water,
so they don't require much clay.
But getting that little bit of clay
isn't simple or affordable.
The limited supply of zisha ore
boosts the cost of the raw material.
To protect the resource,
China's government has banned mining in Huanglong.
Narrator: Boqin uses clay her family has reserved
since the '90s.
That's also the decade she officially
began making these teapots.
To achieve her senior title,
Boqin needed 25 years of experience,
at least five gold awards for her creations,
and to pass a rigorous test.
Narrator: The next level for Boqin to achieve,
which is also the highest,
is the title of master craftsman.
This requires at least 30 years of experience. Why?
Because customers aren't paying
for just the finite raw material,
but also for a high level of artistry.
Narrator: For tea enthusiasts,
buying a senior or master's zisha teapot
is like buying functional art.
Functional in that it's made
for a great tea-drinking experience,
and like art because drinkers appreciate
the delicate work and skill required to make it.
Narrator: A telltale sign of just how well
a teapot is crafted
is how liquid pours from the neck.
The tea should pour out splatter-free
from a well-made zisha teapot.
In the end, it's the importance
tea making and tea drinking have in China
that makes such expensive teapots
worth what customers pay.