Those ebrucolors are different than the usual ebru colors. Our colors are like concentrates.

To prepare these colors for Ebru painting, combine 1 part of well mixed paint-paste and 1-4 parts water (depends what color). Mix it thoroughly in separate glass jar. Be sure to use distilled water for the best results. (Water quality really makes a difference, so use the best available). 
Next add the ox gall just a few drops at a time and mix well. When adding ox gall, progress slowly a few drops at a time. You should use a pipette for this to ensure consistency. Each time after you add ox gall, test the color readiness with the help of an Ebru needle tool. With the needle tool, put a drop of the mixed color on the surface of the water and test the paint to see how it spreads.
Repeat adding ox gall until you are satisfied with the results. You can decide yourself how thick or thin your color are suppose to be. For example: If you want that the color just stretch a little on the water, then add less gall-liquid.
We also have odorless ox gall!

With some practice you will achieve wonderful results.

For producing Ebru paints following insoluble pigments are used:
Yellow: Arsenic Sulfide found in nature. 
Blue: Lahore Indigo (bluing). An organic pigment color found in Lahore area of Pakistan. 
Green: Mixture of yellow and blue. If paint has a lot of arsenic, the color is closer to pistachio, if has a lot of bluing color is closer to the emerald.
Ultramarine or dark-blue: A pigment color, also called Badakhshi ultramarine. 
Black: Obtained from chimney soot, that collected manually. For a long time furnace carbon black is used for ink preparation.  It is the hardest color to prepare as it is very poorly absorbs water due to soot, which constantly rises to the surface of the water. Therefore it needs to be for a very long time to mix. To facilitate this process, pine needles are added to the solution.
White: Cerussite - natural form of lead carbonate. 
Red:  Iron oxide pigment obtained from soil reach with iron and from leaves of red cabbage 

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