We're pretty much a shoo in for oolong varietals proceed into black teas. Usually when farmers who grow plants generally destined for oolong take a different path and make a black tea instead, the tea turns out aromatic, juicy, rich, and sweet. You can still pick up on the oolong nature of the leaves.... floral, fruit, honey...while also getting sweet baked grains, maybe sweet potato, malt, and dark sugars.
Bai Ye Dancong Black is made from a dancong varietal allowed to fully, instead of partially, oxidize. The leaves were allowed to wither a very long time - in both sun and shade. Bai Ye will steep multiple times so please be sure to either steep gong fu or save your leaves if going western style.