Feranija wrote:
> We like oolong tea, and we buy different ones in medium price range.
> I heard a general rule for most Chinese green teas says to steep it
> on 140F (60C) because the green tea will lose health benefits
> regarding cholesterol, under higher temperature.

I've never heard any such thing about Chinese green teas. It's
*Japanese* tea that typically needs to be steeped in lower temperature
water, about 140-160F, whereas most greens can take water temperatures
up to about 175-180F.

> Right now we have two oolongs; one with darker and the other one
> with lighter green leaves.
> Now, since oolong tea leaves are semi-fermented, something in
> between black and green tea, does the same rule applies to oolong,
> in regard to emulsifying cholesterol ?

I've never heard any such thing about cholesterol and Chinese green
teas either -- what I've heard is that puer will reduce triglycerides
and cholesterol in the body.

As for oolongs, I treat the visibly green ones as green tea, and don't
steep them any hotter than 175F. Darker ones I brew in water
temperatures approaching the 195-200F that I use for black teas and
cooked puers.