I have not found bi luo chun to necessarily be picky (it certainly isn't any more picky than a number of "cheaper" teas like chun mee, which is so easily ruined by a higher water temperature). If anything, I've found it to be less picky than typical for a Chinese green.
Bi luo chun I have found has two things that can go wrong with it when brewing: it can become too astringent, or it can acquire unpleasant "off" aromas, somewhat like overcooked vegetables. These are the main two problems with any green tea though.
If you have very good tea, the astringency may be a moot point...I actually like some astringency in my tea and good bi luo chun can be so smooth that I sometimes deliberately up the brewing temperature to bring out more of this quality. Similarly, some people actually like the more vegetal aromas resulting if your water is too hot, again, as long as it's not too much.
Just experiment, you'll get it. No one can tell you the "right" way to brew...you may like it a different way from them. The key is to pay attention to how you brew it so that you can adjust to taste...haphazard brewing may get you good results, but you'll never be able to reproduce them.