I am … slowly … learning a little restraint when it comes to steeping the really fine stuff. While I don’t have anything sophisticated in the way of heating equipment, at least I’m learning to hold my peace and occasionally stick a thermometer in the water to keep from scorching things.
This one, when I cool the water temp off boiling, is phenomenally good, sweet, and caramelly. Mom used to make us “skillet toast” with bread, butter, and sugar. This is a slightly lighter equivalent.