Colour
The colour of a pearl is determined primarily by the species of oyster in which it grows. However, environmental factors such as water quality, temperature, and growing conditions can also influence a pearl’s colour, overtone, and surface characteristics.
South Sea pearls derive their magnificent colour and exceptional lustre from the Pinctada maxima, also known as the Silver-Lipped or Gold-Lipped Oyster. These oysters typically produce pearls in shades of white, ivory, silver, and blue, often displaying beautiful pink and green overtones. They are also responsible for the highly prized Golden South Sea Pearls, which occur naturally in shades ranging from cream and champagne through to rich gold.
Tahitian pearls are renowned for their remarkable natural colour palette. Produced by the Pinctada margaritifera, or Black-Lipped Oyster, they occur in shades of aubergine, peacock, green, grey, blue, and black, often accompanied by striking iridescent overtones.
Akoya pearls are celebrated for their exceptional lustre and classic beauty. Produced by the Pinctada fucata martensii oyster, they are most commonly found in shades of white, cream, and ivory, often displaying the soft pink overtones for which Akoya pearls are famous. It should be noted that some Akoya pearls are treated or dyed to enhance their colour.
The Central Coast’s Broken Bay Akoya Pearls display an extraordinary range of naturally occurring colours, including silver-blue, silver-pink, silver-white, white, champagne, and gold. Their unique colour palette reflects the distinctive environmental conditions of the waters in which they are cultivated.
