For what it's worth, what I found in many years of brewing the buch (and the Jun, we'll talk about this moar in a moment) is that best results are obtained by doing a "pure" brew of tea+sugar bucha, then adding the flavors (fruit, juice, herbs, roots, etc) to the already brewed buch in the sealed bottle for the secondary fermentation.

Now about the honey. IME pure honey will kill or at least harm a standard kombucha culture. I have seen people taper a bucha SCOBY from sugar to honey by mixing them and slowly lowering the sugar content, but they never looked as healthy as straight sugar fed culture. There is another type of SCOBY originating from Tibet (bucha is Chinese) that lives off of green tea and honey (vs black tea and sugar that is the buch's preferred food). That culture is called Jun, and is still fairly shrouded in mystery. It's only made it's way to public trade/sale in the last 5-10 years and creates a much lighter and moar gentle (and slightly moar alcoholic) brew than the standard buch. Jun is significantly moar cold hardy and takes slightly longer to brew than traditional bucha. It's traditionally stated that Jun has moar "Jing" than bucha.

One fun (but unverified) fact I've picked up over the years. Jun is a catch all term for any type of SCOBY ferment in many parts of Asia, and there are dozens, if not hundreds (thousands) of different Juns (kombucha's are included as varieties of Juns). This would be similar to the way we use beer in western culture (root beer, ginger beer, apple beer, etc...).

Just a bit of random info picked up along the way from an old buchhead.