drank Ecstatic Shock by BlendBee
12963 tasting notes

So, I had so much fun making my own teas last time and the results were good enough that I decided it might be fun to do it again! This time I only got three teas though, and one of them was almost completely designed by my boyfriend and not myself.

This is one of the ones that I chose everything for but I’d be lying if I said I wasn’t heavily inspired by my boyfriend when creating the concept for this tea and the ingredients. Even the name relates to him – “Ecstatic Shock” is the name for the feeling you get when catch someone you like/love looking at you. It’s a warm, happy feeling that starts in the tips of your toes, fills and inflates your lungs and finally culminates in a big smile!

I wanted the flavour of the tea to reflect that feeling: something warming and sweet so I figured a tea with some milder spices (cinnamon/ginger) and fennel/anise for sweetness would work perfectly alongside maybe a fruit or two. In the end, I ended up choosing blueberry as my fruit. It’s the boyfriend’s favourite fruit so it seemed like a great way to use him as inspiration, and I also knew that blueberry would be a nice compliment to the cinnamon/ginger and fennel combo!

For my first time trying this one out I made it in my tea press the same way that the boyfriend normally takes his tea. Since it’s something I want to kind of surprise him with, I thought it was important that I taste it the same way that he’ll be tasting it. Which is with added cane sugar, and lots of milk. Not my normal tea drinking method, but oh well…

- Overall, this does have the sweetness and comforting quality I wanted
- And the flavour kind of builds as you sip
- Which fits with the idea of a shock “rising” through your body
- It’s quite licorice-y though, from the anise/fennel: more than anticipated
- It works for me because I like licorice though – not good for those who don’t
- And I’m not actually sure how the boyfriend feels about licorice…
- I actually want more cinnamon/ginger: I kind of taste the cinnamon but it’s very mild
- The blueberry is softer too with an overall sweet & gentle fruity flavour I was going for!
- I enjoy this, and I think it fairly accurately conveys what I wanted
- I just wish the fennel was a touch dialed back

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.


Montreal, QC, CA



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