Freshwater pearls

Generally, we associate freshwater pearls with being seedless (without bead) and cultured by implantation of mantle tissue only. This means the pearl is highly nacreous with a beautiful lustre and durable surface. These pearls come in a large variety of soft colours as well as white, but are frequently dyed. They were highly popular during the 1980’s when ‘rice’ pearls were in vogue; they soon were developed into much larger pearls.

Most recently, freshwater pearls have been cultured with a bead base and can be up to 13mm in diameter. Although their lustre is slightly different to the Akoya pearl, production techniques means prices are very affordable, making freshwater pearls great all rounder.

Akoya cultured pearls

These saltwater pearls are the ones we usually associate with pearl strands. It was the Japanese who developed the art of culturing pearls in the early 1900’s, and although there are many debates over who actually developed the technique, it is well accepted that Mikimoto – an ex noodle pedlar – is generally the one credited for bringing the cultured pearl to the world. These highly lustrous pearls range up to a maximum of 10mm in size. Due to the care required for culturing, the size of the potential farming area and issues such as water pollution, these pearls attract a premium in pricing in today's market. The Brand of Mikimoto still continues to this day and they pride themselves on only presenting the finest pearls to the market.

Tahitian / Cook Island pearls

Naturally coloured, these unique pearls are cultured in a black lipped oyster in salt water. Generally larger in size than their Japanese counterparts the colour of these pearls range from a soft silver grey to a rich black exhibiting rich overtones of blue, green & pinks. The Tahitian pearls tend to range into larger sizes to rival the South Sea pearls – up to 18mm. Whilst their slightly smaller counterparts – the Cooke Island pearls are prone to irregular shapes which are a designer's delight!

South Sea pearls

The queen of pearls, these larger than life gems are cultured up to 18mm diameter (average), and single pearls of up to 20mm+ have been found over the years. Generally having a white body colour with a hint of silver, these beautiful pearls are also found in champagne and golds. Where today, in the ‘naughties’ a strand of Akoya pearls would be considered a little outdated, a strand of South Sea pearls is very much en vogue.

Whilst a  strand of South Sea pearls can rival a small car in value, they look beautiful set singly in earrings, rings and pendants providing a more luxurious look at a competitive price.

South Sea pearls are cultured in various parts of the world, and so we are delighted to offer our own West Australian pearls which rival the best in the world.

Keshis pearls

Keshi pearls are a by-product of the cultured pearl process. These pearls are found in all types of pearl producing shells as ‘natural’ pearls growing side by side with its cultured sibling. Once they were ‘lucky finds’ when the cultured pearls were harvested. Today, there is a large industry to ‘culture’ Keshis, which are seeded with the flesh of an oyster. They tend to be irregular in shape, often flatter, and their size and colour varies according to the oyster in which they are found or produced. If you like ‘personality’ in a pearl, then Keshis are the ones for you. Everyone is unique!

Mabe / Blister pearls

A Mabe or blister pearl is cultured on the inside of the shell of the oyster, and can be cultured in all varieties of pearl shell. They can provide the look of a large pearl without the price tag. The Mabe or Blister pearl takes the shape of the bead that is glued to the inside of the shell; shapes such as ovals, hearts, teardrop as well as crosses, Buddhas and stars are just some examples of what have been produced over the years. The new kid on the block is the Abalone Mabe pearl cultured in cold waters off New Zealand and Tasmania. With a dark rich mixture of peacock colours, this slow growing pearl is unique and far rarer than its oyster counterpart.

Other pearl varieties

Pearls have been cultured around the world, from the Gulf of Mexico, Scottish rivers and Japanese lakes (Biwa pearls) from Indonesia to Vietnam. They are cultured in both salt and fresh water, in oysters, mussels, abalone and conch shells.

For any further information and/or prices on any of these pearls, please do not hesitate to contact us.