I've tried the music that we used to grow on a farm I volunteered at for a while. First time trying the Chinese. Not dry yet so flavor has to develop but so far it has kind of a nutty spicy complex flavor.Have you eaten these in the past or are these new varieties. Chinese Pink I have never heard of and I think I heard of Music. I like a garlic called Russian Red but always looking for a garlic that is a good keeper and a hearty flavor. How do you store garlic for long term keeping? Like during the fall/winter.