The sound of playful string movements echoes sweetly down a hidden staircase toward the back of Shaw's Antiques. The climb up the secret stairway reveals an airy and bright room filled with elegant antique furniture. Pink wallpaper and a burgundy carpet accent the rich and vintage-inspired space.

Old wooden tables and chairs are lined against the walls and placed in the center of the room. Their mismatched textures and carved bases add an eclectic taste to the enchanting environment. The air is thick with the aroma of foreign and exotic teas, sweet and decadent pastries.

Welcome to the Top Floor Tea Room, just above Shaw's Antiques in downtown Nevada City.

"My husband thought I had absolutely taken leave of my good sense," said Susan Shaw-Teasley of her husband's reaction to her desire to open a tea room in Nevada City. "What I tried to do is create a European experience. They're very fussy; there's protocol."

Shaw glides toward a large burgundy fainting couch perched on the far wall. A large gold mirror hangs above it, reflecting the views and sunshine from the windows.

"I was first inspired during Victorian Christmas when a darling lady came in all dressed in Victorian clothing and asked why no one in Nevada City had a tea room," she says, brushing the back of the sofa with her hand as she seats herself.

Shaw and her husband have owned and operated Shaw's Antiques since 1981. But one successful business was apparently not enough for the couple.

"We furnished it (the tea room) from our own inventory," she says, lifting a thin white tablecloth and revealing the smooth, chocolate-like wood beneath. "My next project is finding a tablecloth that will allow people to see they're not eating off of an average table," Shaw says, pointing at intricate carvings along the legs of the table.

Sitting at the far end of the oblong room on a burgundy fainting couch, Shaw orders two cups of Yin Hao Jasmine tea and a plate of four favorite tea cakes.

"All of our food is prepared in the house," she said softly. "We have two chefs. We make quiches, soups, scones, sandwiches and salads. For the fall and winter we'll be doing lots of soups.

"Oh, the other day we had this gazpacho soup," she says with a sudden giddiness. "I don't even like gazpacho, but this was delicious."

Shaw hopes to offer teas that will reflect the seasons, such as pumpkin and apple for fall. She's still dreaming up creative ideas for Christmas time.

"Tea comes from various places in the world," Shaw says, drawing the white tea cup to her pink lips. "We have a nice selection of blacks and greens and whites."

In order to create the optimum tea room with ambiance, savory pastries and proper European teas, Shaw hired a tea consultant from Washington, D.C.

"We met (Lisa Scruggs) at the World Tea Expo," she said. "She took us under her wing; when she found out what we were doing, she wanted to help us."

Scruggs trained Shaw's staff how to properly serve, prepare and drink tea.

"You don't put milk in green or white tea, black tea only," she says, picking up a wooden sand timer with her dainty fingers and turning it over in her smooth hands. "There are specific brewing times for different teas. Timers get served with the table so that the client knows when the tea is ready."

Tea edict is not the only area in which Shaw invested a great deal of money and time, investigating the traditional European ways of properly drinking a pot of tea.

"What I did is, I bought all antique reproductions from Czechoslovakia, and I did that because Czechoslovakia china is tough," she says, tracing her fingers over the small swirls and twists imprinted on one of the white place settings. "Six ounces is a proper tea cup," she continues, the small glass she holds in her hand exemplifying the ideal size.

Looking around the room, Shaw's gaze drifts up toward two impressive bronze chandlers - retrieved from the Clift Hotel in San Francisco - as they dance above the room.

"We're very excited to make this contribution to the community; it's not just another restaurant," Shaw says. "Where do you go to just sit in a lovely atmosphere like this and just visit?"

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To contact staff writer Lindsey Croft, e-mail lindseyc@theunion.com or call 477-4247.



The Top Floor Tea Room is open from 10 a.m. to 4 p.m., Tuesday through Sunday. Reservations are recommended but not mandatory.

For more information, call 265-2668 or (800) 808-7429.