Both of these have long intact-appearing leaves and a fair bit of stem.  The leaves smell sweet and earthy, a stronger mushroom odor to the Lao Ban Pen than the 2007 Yong De.   

I put 2 grams of each into my tiniest gaiwans, with 1.5 ounces near boiling water.  After a flash rinse, both smell even stronger and more delicious.
 

First infusion, 205°F/96°C, 10":

YD--sweet anise

 LBP--smoky, earthy, sweet

 
Second infusion, 205°F/96°C, 15":

YD--sweet anise, woody/earthy starting up

LBP--sweet and earthy, woody, bit of anise and smokiness lighter already

Third  infusion, 205°F/96°C, 20":

YD--sweet anise, woody/earthy

LBP--sweet and earthy, woody, bit of anise, smokiness almost gone

Fourth  infusion, 205°F/96°C, 20":

YD--sweet anise, woody/earthy, still the anise is very strong, bit of bitter aftertaste

LBP--earthy, sweet, smoky

Fifth  infusion, 205°F/96°C, 35":

YD--sweet anise, earthy has retreated now, bitter/sweet aftertaste

LBP--sweet and earthy, bit of herbaceous flavor

Sixth  infusion, 205°F/96°C, 60" (stopped to take a picture of the leaves):

YD--sweet anise and earthy, rich and strong

LBP--sweet and earthy, deep, warm, rich

Seventh infusion, 205°F/96°C, 1':  both a little dilute, should have let them go longer, more sweet water with hints of anise (YD) or earthy (LBP)

Eighth infusion, 205°F/96°C, 3':  oh, this is much better, my anise and earthy flavors are back.  Still delicious, yum.  Young sheng stars.

Losing count--10?  11?  still wonderful, both of them.  Troubling fact:  I want to shoot the spent leaves, lay them out to show the size and pluck, but they're just not quitting, now 15, 16 infusions in.  It will be a long night.    

1.5 liter later (the kettle was filled completely when I started), they're not as rich, but still, a little better than just sweet water.

Wet leaves are are mix of light brown and green, but the LBP is more uniformly light green, and the leaves are a bit smaller than the YD.