'twas indeed although my memory is a little more concrete than the post.
Despite the title it may be useful to peruse:
http://teamasters.blogspot.com/2006/09/ ... olong.html
I get the feeling there was a more specific post on the matter but I can't find it.
I can add that I have a ~500ml clay pot, kind of fake yixing thing, that I stuck some bamboo roasted sheng in about a year ago once it had been broken up and it tastes far less aggressive than the stuff forced from the large bamboo atm. That was more an exercise in trying to tame rather rough tasting tea than I suspect you are looking for.