Black Pearls
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 Black pearls, also known as Tahitian cultured pearls are indigenous to the saltwater lagoons of Tahiti and French Polynesia ranging in colors from black to gray. Representing the interconnectedness of man and nature, the Tahitian pearl is formed within the black lipped Pinctada Margaritifera species of pearl oysters and cultivated by pearl farmers of the region for up to two years. Man combines forces with nature to create a perfect pearl from the start. Black pearl farmers pay close attention to weather and other potentially adverse conditions such as bacteria or disease during the formation process.
When the weather is stormy, farmers lower the oysters deeper into the lagoon, when the weather is more favorable, the oysters are raised towards the surface where the temperature is cooler. Around the time Westerners first discovered the black pearls (1767), the natural black pearl had already earned a reputation for being the "Queen of Pearls-" and most notably identified with royalty. Catherine the Great of Russia owned a strand of 30 black pearls, the largest on the pearl necklace weighing as much as .14 ounces. In Europe, pearls became a hot item reserved only for royalty through laws that forbade any citizen to own or wear pearl jewelry!
Classification Criteria:
- Size-Ranges from small to large.
- Shape-Look for round pearls.
- Other popular shapes are tear drops and baroque.
- Luster-Look for a bright appearance that you can see an objects reflection in.
- Purity- Color-Matter of preference. Peacock green is most valuable.
- For Quality levels- Highest quality to lowest from A, B, C, D.
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