The English name for pearl is "Pearl," derived from the Latin "Pernulo." Natural and exquisite pearls grow in marine or freshwater environments and are mainly collected through natural harvesting and artificial cultivation methods. When mollusks with pearl layers in their shells open to breathe in the sea, sand grains or microorganisms enter their bodies. The mollusk, feeling discomfort from the intrusion, secretes nacre to surround the irritant layer by layer to alleviate the pain. Over many years of secretion, the intruder forms into a pearl. Natural pearls, due to their long growth time, have a delicate texture, thick nacre layers, smooth surfaces with few "blisters," and are relatively transparent. However, purely natural pearls are extremely rare in nature, and most pearls on the market today are produced through artificial cultivation. Professional cultivators implant a small bead into the pearl oyster, and over time, multiple layers of natural minerals and proteins cover the bead, giving pearls their beautiful luster and color.
The five criteria that determine the value of pearls typically include:
1, Color
Freshwater pearls have a softer luster and come in colors such as white, pink, and purple. Among them, white pearls are the most abundant, although some merchants may dye pearls based on market demand. On the other hand, Akoya pearls are known for their intense luster and overtones, primarily in shades of pink, blue-green, and silver. Among these, the pink overtone with a hint of white is the most popular in the market. As for South Sea pearls, they come mainly in white, black, silver, and gold tones, with gold being the most valuable. Tahitian black pearls exhibit particularly rich colors. Their black base can display hues such as peacock green, black, deep purple, and ocean blue. Among them, the peacock green color is considered the finest in black pearls, and the stronger and thicker the overtone, the higher the value.