"Alex Chaihorsky" writes:

The problem lies with you, Sasha, not with the Dai Bamboo. I'm
going to brew up some right now. Seriously, there is the issue of
great differences from batch to batch and cake to cake as Mike
described in a previous post. You might be the victim of that kind
of thing. Mine piece really is lovely. (Don't even go there.)

Can you, please, give me more advice on how to brew Dai bamboo? Just more
detailed instructions?

I just looked over my notes, and it turns out I've enjoyed this tea
brewed over an *extremely* wide range of temperatures: from 140F to
boiling. In my experience, it does well big-pot, not gongfu, style,
say 4g of leaf to 8 ounces water. I had very good results at 160F,
with the first steep at 4 minutes and increasing steep times by 50%
each successive steep. I also had good results with boiling water,
starting at 2 minutes and increasing as above.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html