AFHokie03, not to make life more complicated, but the proper brewing method for oolong is to use near boiling water (203-212F/95-100C). Also, the best way is to use a small teapot or gaiwan and enough leaves so that you can infuse for a few seconds only the first time (I use 10 secs the first time) and then increase by 5 sec every subsequent time (10, 15, 20, 25, etc).
The problem with infusing the leaves for too long is that your tea will be very tannic (bitter and pucker-y). Brewing time is important in this way to avoid some of the undesireable taste to be dissolved due to long steeping time (it is known that tannin gets into your tea later than all the wonderful flavors).
Also, if you can write a 50-page dissertation to answer all of MarshallN's questions, you will graduate with a Bachelor's degree in tea sciences.
Best of all advice that I've learned about drinking wine/tea/vodka/etc: Drink what you like, like what you drink. Drink how you like, like how you drink.