I generally prefer loose-leaf over bagged, but I see bagged as a nice option sometimes as it brings its own flavor profile. I quite like bagged Assam and I enjoy it every so often and it makes decent iced tea as well. It is also good to have with a touch of milk a few times a year when I actually manage to have milk in my home (quite a rare occurrence). It is, to me, a very indulgent dessert. I also quite like the generic Jasmine and Oolong tea that many Chinese restaurants serve you in America. I don't much care for your generic bagged greens, though. They really leave no impression and I don't see them as a viable alternative or something I would really go reaching for. I've had a few decent whites, but they are much different compared to loose good quality whites, that is for sure. Finally, I enjoy a cup of Sleepytime from Celestial Seasonings now and again.
Also, sometimes I like to be quite "rustic" and boil my tea for a good amount of time. Big heaping tablespoons of houjicha boiled can be a treat. This is also the only time I'll make an exception to putting sugar in tea. To me, the thought almost seems barbaric, but it works quite well when preparing something like a Moroccan-style mint tea. Very delicious and no shame on my part!