Strictly speaking Page Tangerines are not, well, tangerines. Just what they are is up for debate:
The Churchill Orchard folks, describe them as a "tangor" - a tangerine and orange hybrid.I'm tempted to go with University of Florida, only they also describe the things as medium-thick skinned and relatively easy to peel. For my money, page tangerines are actually exceptionally thin-skinned and difficult to peel. The Lagier Ranches guy took pains to tell this to everyone who stopped by his stand.
New Seasons Market (pdf) suggest that the parent varieties are the Clementine Mandarin and the Minneola Tangelo.
The University of Florida offers this deep dive: "While the Page (Figure 1) is considered an orange by some, it is actually a hybrid of Minneola tangelo and Clementine mandarin. Since Minneola is a grapefruit-tangerine hybrid, Page is actually 3/4 tangerine and 1/4 grapefruit. The cultivar was released in 1963 and came from a cross made in 1942 by Gardner and Bellows of the United States Department of Agriculture facility in Orlando."
Either way. the flesh of the fruit bears this hybridization out. It is intensely orange, and a good deal more densely juicy than satsumas.