The taste of water

While his scenes are complex, XIAO Yuncong 蕭雲從 (1596-1673) limits his palette in ways that enable subtle interactions. Firstly, red and blue distinguish visual temperature, with the cooler blue used for receding objects while warm red comes forward. Through this, colouring defines different surfaces in three-dimensions (This is itself a well-understood, global technique, probably derived from observations of sunlight and distance.) Black ink complements and completes this through a range of greys that are sometimes mixed with the colours to create great richness in middle tones. Finally, significant details are picked out by parsimonious use of full, dark ink.