Sorry for the long post (yes I know I'm not Chip, but I'm answering anyway ;P ):
Lower quality oolongs can't stand boiling water very well, but good ones like it (if you have to ask if yours is a good one nevermind don't use boiling water). The problem with boiling water is that the 'window of goodness' is rather short timewise, and therefore harder to find, read, easier to screw up. so, again, unless you are obsessed with doing it 'traditional gong fu' (whatever that means, maybe somebody's tradition is 180 degrees, pffft) just brew at a lower temp.
On the amount of leaves I would recommend finding the amount that pushes gently on the lid of your gaiwan after 3 brewings, but doesn't lift it. The idea is to achieve the most leaves that will still allow for good water circulation and totally fill the gaiwan. That is right, I am recommending you ignore your scale and teaspoon and pay attention to the tea leaves. hahahahah. Trust me, this is one of the many many cases where art is greater than science.
Side note: My tea teacher tells me that she has to beg the farmers to put less leaves in their gaiwans when she is in Taiwan finding high mountain teas for her shop, evidently they like it when the leaves push the lid up and off.
And yes, they use boiling water. Doesn't mean you have to though.
My most common starting point with a new oolong is my best guess at the leaves thing, fresh boiling water (fuji for gao shans, rock teas, and baozhong, filtered britta for all others), quick rinse (taste the rinse water to maybe adjust starting time), 30 seconds, plus 5-10 seconds subsequently (ie 40, 50, 60, etc), but adjusting as I go.