Comparing Luo Shui Dong with Wang Gong from Yiwu mountain.
has a sweet “front taste” which makes it overall much softer.
The big difference between them is not only in leaves but also in processing. Wang Gong has a longer “withering” process so the leafs got partially fermented ( like with black / red tea ) .
That dramatically affects the flavor ( details are in our article from Yiwu ).
Farmers like to experiment with this particular step of the process. But if you brew Wan Gong stronger , you can get an interesting bitter sweet taste but of course its quickly loses its power.