Pearl Types

Akoya PEARLS

Cultured pearls farmed in Japanese and Chinese ocean water.
Created by a type of oyster called Pinctada fucatamartensii: the "Akoya Pearl" oyster.
The beauty is in the smaller shell of this oyster, and the perfection of the 2–8mm pearls they produce.
Known for their white to cream coloration, some cultures, especially Japan, value a very slight pink tinge to the pearl.
Valued for their mirror-like luster and depth.

Cultured pearls farmed in Polynesian ocean water.
Created by a type of oyster called Pinctada margaritifera: the "black-lip oyster."
These oysters are larger and can produce pearls as large as 16mm, though 8–10mm is more common.
Colloquially called "black pearls," they range from light gray to very dark gray.
They exhibit greens, blues, and purples, with the most valued examples showing an "oil slick" spectrum of colors. Tahitian pearls displaying that full range with the oil-slick effect are often called "peacock" color and are among the most prized.

Cultured pearls farmed largely in Australian ocean waters, with some from other south seas locations such as the Philippines and Fiji.
Created by a type of oyster called Pinctada maxima: the "gold-lip oyster."
These oysters produce the largest pearls — examples over 20mm are known, though 10–12mm is more typical.
They are often white, but also come in a golden-yellow shade most often called "golden pearls." Other colors such as pink are found, but are rarer. Australian farms tend to produce white pearls, while golden pearls most often come from more easterly locations such as the Philippines.

Cultured mostly in Chinese freshwater rivers and lakes, with some cultured in Japan and other locations as well.
Generally created by freshwater mussels.
Freshwater pearls were first cultured in Japan in the early 1900s, but production was limited — peaking at 6 tons in 1971 before pollution wiped out most Japanese production. Large-scale freshwater pearl farming began in the 1970s and 80s, and current production levels exceed 1,500 tons annually.
Freshwater pearl culturing is advancing rapidly. Pearls produced early on were mostly rice-grain shaped. Later a "potato" oval shape was produced, and more recently near-round and round pearls are being produced. Freshwater pearls come in a broad variety of colors. Many are bleached to produce white coloration, or dyed to mimic the gray or golden hues of other pearls. Because pearls are porous, the dyes absorb deep into the pearl and are relatively permanent. Dyeing has become widely accepted when properly disclosed.
Freshwater pearls have been increasing in size as cultivation techniques improve. Today they rival Tahitian and South Sea pearls in size, with examples of 12mm and larger beginning to appear.
Freshwater pearls, while beautiful, typically do not achieve quite the same luster or roundness as saltwater pearls, so prices are more affordable. But as quality increases, prices have been rising too.