Citrus

Green lemon is bright, zesty, and almost sharp—like biting into the skin of a fresh lemon before you've even tasted the juice. It's distinctly different from the sweeter, more floral yellow lemon; green lemon smells herbaceous and slightly bitter, with grassy, almost minty undertones. Imagine the piercing freshness of a lime crossed with the leafy green scent of crushed lemon verbena. It's the smell of a lemon tree's foliage on a warm afternoon—citrus with an unexpected herbal edge that feels alive and slightly tart.

Citrus

Mandarin orange smells like biting into a sun-warmed orange on a summer afternoon—bright, juicy, and intensely sweet, but with a slightly floral, almost creamy undertone that distinguishes it from sharper citrus fruits like lemon. It's warmer and softer than bergamot, less bitter than grapefruit, with a whisper of honeyed smoothness. Imagine the concentrated essence of that sticky-fingered moment when you peel the fruit and release its aromatic oils—that's mandarin's character: immediately uplifting, naturally sweet, and wrapped in an almost candied warmth.