Tea is a traditional beverage with beneficial health functions, and widely consumed in Chinese society. To enhance the aroma, color and taste of tea, infusion is traditionally prepared by immersing tea granules with hot water in zisha teapots. For the tea consumers, it is part of enjoyment to observe the gradual change of surface coating in zisha teapots, and the practice of this teapot maintenance is regarded as an art of tea culture called "Yang Hu". Waterproof films of zisha teapots were formed by preparing oolong tea and Tzen oolong tea, and found to be mainly fatty acids and linear hydrocarbons, particularly rich in plamitic acid and stearic acid. The two abundant saturated fatty acids, palmitic acid and stearic acid, coated on the surface of teapots were presumably originated from membrane phospholipids of tea leaf cells that were disintegrated during the heating and shaping processes of manufacturing oolong tea. Palmitic acid and stearic acid might be partially dissolved in tea infusion and evaporated to the surface of teapots for deposition via the cavities within the zisha teapots.