Rainbow Mabe Pearl

The rainbow pearl derived its name from its rainbow color; likewise, other pearl which color looks like natural champagne is named Champagne pearl. Its luster is better than South Sea Pearl and Tahiti Black Pearl. This type of pearl was originally produced in Australia. Due to its radiant luster and rare production, its is highly valued and expensive. The mother shell of Rainbow Pearl, Penguin Oyster was subsequently brought to South China Sea for cultivation. The first 3 years of trial culturing process was extremely difficult as the wild Penguin Oyster had to adapt to a new environment. However, after 13 years of dedicated hard work, the first batch of healthy Penguin Oyster was successfully harvested and with it the birth of the highly valued and beautiful Rainbow Pearl, which had been careful, cultured and nurtured for 10 years. Nearly all Rainbow Pearl sold today are Half-Round Pearl or Mabe Blister Pearl. Its culturing techniques is similar to those used for the Tahiti Black Pearl and South Sea Pearl. However, the irritation object the seed in it is not round but half round (sometime is oval shaped or heart shapes) and attached to the shell. In view of its radiant gloss, a different cutting technique is employed from the traditional Mabe Pearl (which cut only the bubble part). It is instead cut together with the shell base and hence the design of the pearl may very. Because the size of the pearl is bigger, it produces better luster and color.