Hi TheORKINMan,
I have six early ripening satsumas or tangerines In my yard, including Miho and Okitsu, as well as LA Early, Early St. Anne, Changsha Tangerine and Xie Shan, all on Flying Dragon rootstock except Okitsu, which is on Citrange rootstock. So I went out and picked samples of all but the Xie Shan, which ripens much later than the others, and ate them about thirty minutes ago. (I'm a bit bloated).
In order of most to least sweet they are: Miho, LA Early, Changsha, Early St. Anne and Okitsu.
In order of least to most sour they are: Changsha, Miho, LA Early, Early St. Anne and Okitsu.
In order of most to least flavorful they are: Okitsu, Miho, Early St. Anne, LA Early and Changsha.
It's said that Flying dragon rootstock promotes earlier ripening, which likely explains why Okitsu, which is a very early ripening variety, is so far down on the sweet and sour scale. I'm guessing that Okitsu is not as ripe as the others, based on this fact, and will move up rapidly as it ripens further, based on the fact the flavor seems more 'orangey' than the others.
At the moment, Miho is the best eating and I'm starting to eat them.
All of them are much better than Owari, which really doesn't ripen here at all, due to the extremely short growing season of the Pacific Northwest of the United States. In fact, Owari never reaches full size here, remaining at golf ball size, even when overwintered and allowed to continue growing in the spring.
Miho has a sister called Seto, produced from the same breeding program that produced both of them from their Miyagawa forbearer. Seto is probably comparable in flavor and sweetness.
Jim.