A short guide to the cultured pearls we carry, for buyers and the customers they serve. We will keep adding to it.
Freshwater Pearls
Freshwater pearls are grown in mussels that live in ponds, lakes and rivers. Most of today’s production uses a hybrid of the Japanese Biwa mussel (Hyriopsis schlegelii) and the triangle mussel. Pearl culturing in fresh water goes back centuries: the earliest were blister pearls from China, credited to Yu Shun Yang in the 1200s.
Akoya Pearls
Akoya were the first bead-nucleated cultured pearls, grown in the Pinctada fucata oyster. Kokichi Mikimoto patented the technique in Japan in 1916. Akoya are usually very round, with cream, rose or silver overtones.
Further reading: Japanese Tennyo Akoya pearls and why the term “Chinese Akoya” confuses buyers. Browse Akoya pearls
Keshi Pearls
Keshi are non-nucleated pearls that form as a by-product of pearl culturing, so they are solid nacre. Shapes are free-form and the luster is often very high.
Tahitian Pearls
Tahitian pearls are grown in the black-lip oyster (Pinctada margaritifera), mainly in French Polynesia. Their natural colors run from grey and silver to green, peacock and aubergine.
South Sea Pearls
South Sea pearls come from the large Pinctada maxima oyster, farmed in Australia, Indonesia and the Philippines. They are the largest cultured pearls, in white, silver and golden tones.
Caring for Pearls
Pearls are softer than most gemstones. Our FAQ covers wiping, storage, cleaning and when to restring.