Black South Sea Pearls

Black South Sea Pearls are cultured using a species of oyster called Pinctada Margaritifera or "black lip" oyster. This variety of mollusk is indigenous to the lagoons and the atolls of French Polynesia.

Tahitian ousters love the pristine lagoon waters, where temperatures range between 24-29 degrees. At 18 degrees, it stops growing, and at 11 degrees it dies. The most common way of collection the "black lip" oyster is by spat-collection in the open sea and growing them to maturity in farms.

As with other South Sea pearls, the Tahitian pearl ranges in size from 8-16mm (sometimes bigger).

Colours of Tahitian pearls range from gold through greens to aubergine or purple, and to quite a dark black. Generally, the darker the pearl, the more valuable it is. True peacock black pearls are typically expensive.

Shapes come in round (only a limited percentage), oval, drop, button and baroque. A significant amount also come in circles. Pearls can be harvested throughout the year.