I wonder how you'd do with loose teas. (That's all I drink.) You could probably reuse previously-used leaves for toning - that would accentuate your tannin content (if that's actually useful) and save you money, since it'd be a shame to waste a drinkable steep.

Darjeelings would be more subtle, with pale yellow-green-brown tones.

Assams would be darker, very brown, almost chocolatey at times. They might be more likely to deepen your highlights, which you don't seem to want.

Ceylons would probably be a lot like the Assams. (They taste completely different though.)

A Chinese Keemun would have a more red-brown tone, far deeper than Darjeeling but not as deep as Ceylon or Assam.