Warm Bergamot Mint

Old English wearm, of moderate heat — used as a color modifier since the medieval period for hues that read as containing red, orange, or yellow undertones. Warm gray, warm white: not necessarily a temperature, but the optical impression of a slight red-orange shift. Sits across the crisp and neutral buckets.

Italian bergamotta, Calabrian-citrus-and-Earl-Grey-tea. As a color modifier, bergamot implies a Calabrian-citrus-and-Earl-Grey-tea quality, the visual register of Calabrian-bergamot-and-Earl-Grey-tea hand-Calabrian-citrus-and-Earl-Grey-tea Calabrian-bergamot-and-Earl-Grey-tea-and-Reggio-di-Calabria bergamot-and-Calabrian-citrus surfaces under Calabrian-bergamot-and-Earl-Grey-tea-and-Reggio-di-Calabria Reggio-di-Calabria-and-Twinings-Earl-Grey Calabrian-and-tea-light. Sits at the modifier-and-flavor end of the grid, parallel to zest and balm in usage.

The genus Mentha — peppermint, spearmint, apple mint, water mint — the cooling herb whose menthol gives it that quality at the molecular level. The color refers to fresh peppermint leaves before drying: a clean, slightly cool green with the matte finish of trichome-rich leaf surface. Lighter than basil, cooler than parsley, with the mojito-and-Pimm's association of a herb tied to summer drinks across two continents.