Tahitian Black Pearls
• Cultivated in seawater of the islands of French Polynesia, to the West into the Micronesian
Islands, Tahitian pearls are limited in supply.
• Produced in black-lipped oysters, these pearls range from dark green to peacock, charcoal and
grey. A truly black pearl is a rarity.
• Bigger is better? Tahitian are large, ranging from 8 to 14 millimeters.
• Seawater pearls, including Tahitian pearls, have thicker nacre coatings, or layers composing the pearl’s surface, compared to freshwater pearls. The thickness of the nacre coating of Tahitian pearls is 2-3 mm. In contract, Japanese Akoya pearls typically have a nacre coating that is only about 0.5mm thick.
• The smooth surface of cultured Tahitian pearls give them their excellent reflective quality, known as luster, which gives them their bright appearance. Cultured Tahitian pearls often have a very high luster.
• The warm waters of the lagoons of Polynesia promote the production of layers in the pearl. Each Tahitian pearl may have thousands of ultra-thin layers of aragonite – the substance that makes up the pearl itself.
• These black pearls emerge from distinctive black-lipped oysters.
• Pinctada margaritifera (15-25 centimeters)
• Cultivated in French Polynesia, Tahiti, and around the Cook Islands.
• Tahitian Black pearls reach 8-16mm.
• Tahitian Black pearls are cultivated in the fairly standard saltwater cultured pearl fashion- by inserting a spherical mother-of-pearl nucleus along with small mantle tissue culled from a donor mollusk.
• The range of possible shapes for Tahitian Black pearls range from round to oval to button to baroque.
• Tahitian Black Pearls are harvested in a large selection of hues – grey to black with green, brown, blue or rose overtones.
This is why they are exotic.