I say they're really close to being in the middle.

That is - browns have so much carbon that there really isn't enough nitrogen to support the bacterial reproduction to decompose them quickly. Greens have so much nitrogen that there's extra, more than is needed for bacteria reproduction given the amount of carbon. It is possible to have stuff right in the middle - just about the right amount of nitrogen to help digest the carbon.

If they are a green, I think they are a mild one - I wouldn't expect nitrogen offgassing. If they are a brown, I think they are a mild one - they will decay pretty well on their own, if moisture and oxygen are right.

Color doesn't really matter.
Fresh vs. dry isn't really key either (dehydrated alfalfa, for example, is still packed with protein and therefore nitrogen).
The fact that you trimmed them while they were living does make these leaves different from ones that fall off in autumn, and they have more nitrogen than autumn fallen leaves would.

Hope that helps!
- Lisa