I can understand your mixed feelings. Golden Monkey is essentially Silver Needle white tea that has been oxidized into a black tea; so it has a very mild flavor that can easily be bullied by milk.
To see tea and milk work together, you need a very assertive tea, often one that has been specifically bred to have the strength to stand up to milk on equal terms. This generally means Assam tea from India, or East African tea (Kenya, Uganda, Tanzania, etc.), as these are the teas bred to British tastes. Black teas designed for non-British markets are not usually good with milk, although sometimes they will harmonize accidentally. (Some of the non-smoky Fujian black teas from China seem to perform well, for instance. I've had nice ones from Bailin and Panyang that did OK. Also, some tea destined for the Mongolian market, where it is not uncommon to drink tea with clotted cream).
There are many dairy tea styles.
You can have classic British "Builder's Tea", which is generally Assam or Kenyan black tea with whole milk and white sugar.
There's Hong Kong-style milk tea, which uses evaporated milk instead of whole milk.
There's Indian-style tea, which boils the tea in a mixture of half water and half whole milk to make it extra strong. Made with plain black or spiced to make masala chai.
There's East Friesan tea from Germany, which is Assam mixed with a bit of Java tea taken with cream instead of milk, and rock candy to sweeten.
There's Thai-style iced tea, made extra sweet with sweetened condensed milk (this counteracts the rapidly melting ice which would otherwise turn the tea into a watery mess within minutes).
Lots of options!