GIA treats “black pearls” as mostly cultured pearls from the black-lipped oyster Pinctada margaritifera, with production centered in French Polynesia; natural blacks exist but nearly all on the market are cultured. Color is defined as body color plus overtone; the most prized look is a greenish black often called peacock. Grading follows five trade factors: color, luster, shape, size, and surface. Typical sizes average 9–12 mm, with larger rounds rare.
On treatments and testing, the lab notes long use of silver-salt dyeing on Akoya to imitate black, and gamma irradiation that darkens Akoya by coloring the freshwater bead nucleus. To separate natural color from treated, GIA relies on non-destructive lab work: long-wave UV fluorescence patterns, X-ray fluorescence to detect silver, X-radiography to reveal nuclei and “reversal rings,” plus careful visual and microscopic checks. Definitive calls require a well-equipped lab.
Source:
Polynesian Black Pearls(GIA)
Polynesian Black Pearls PDF