pomegranate pai mu tan + winter white honey
mirabelle + acacia honey
brin's cup + star thistle honey
golden buddha + sourwood honey
emperor's bride + tupelo honey
french verveine + star thistle honey
green rooibos with lavender + acacia honey
i mostly go for fruity and light, spicy and deep, aromatic and thirst quenching. but, mostly fruity. yum. the flavors of the honey add layers and undertones to the tea. i find it's good to match hues of tea and honey together; light hued tea + light golden honey, amber hued tea + deeper hued honey. this way the subtle flavors of one don't overwhelm the other. but, that doesn't mean you can't experiment, sometimes you get a feeling for which could be good pairings after awhile.
#1 rule, raw honey beats sugar any day, on anything
#2 rule of honey aficionados, never have less than two types of raw honey at hand. never. with all the small sizes it comes in, plus the fact that honey has a shelf life of infinity, shouldn't be a problem.