Thanks Tedburn. It was interesting to make the side by side comparisons.
My Keraji was a bit of a cheat; I'd grafted it last year on Flying Dragon rootstock and it was in a pot. So, I brought it in in March and it bloomed about 4-5 weeks earlier than the mid-May normal bloom time for Citrus up here. Next year, I'll have a better idea how it does under normal PNW growing conditions. The flavor was interesting, though; it seemed to have a bit of lemon mixed in with the Satsuma.
My Changsha bloomed last year for the first time, about 11 years after I started it. It's flavor is best earlier in the ripening season, when it's quite good, actually; it becomes bland and insipid by mid-December, so has to be eaten quickly and early, while the peel is still half green.
I haven't tried Miyagawa, but I do have a Miho, which is derived from it. The Miho is generally somewhat sweeter and a bit better flavored than the rest of mine, but it only set one late fruit this year, so was not included in the comparison.
Hi Kaz. Actually, I've never tasted the Owari Satsuma that I know about, although some of the store Satsumas are likely to be Owari. Owari doesn't attain full size or flavor in the short growing season up here, it's not early-season enough. The golf ball sized fruit were terrible, so I eventually exposed it to the frost gods to see how hardy it was. Only the earliest ripening Satsumas attain full size and reasonable sweetness and flavor.
Based on comparisons to store Satsumas. I'd put LA Early in the middle of the range, when fully sweetened up, normally by late November. This year seemed to be sweeter earlier, probably due to that unusual record breaking 116F heat wave we had this year in late June.
The Xie Shan, I'll just have to wait and see. It is early enough to attain full size, so that's room for hope. Fortunately, Satsumas seem to hang well on the tree for months.