In this study, the effects of different types of hand plucking were studied on green leaf yield and black tea quality. Bud and a leaf, bud and two leaves, bud and three leaves and bud and four leaves were the types of hand plucking. Plucking was down on chine’s hybrid tea and clone 100 in Fuman Tea Research Station. Shoots were plucked in flashing period regularly during three years. Green leaf yield was determined in every plot annually. Tea shoots were manufactured in Iran traditional form (Orthodox). Percentage of waste was measured after extraction. Quality characteristics were evaluated in black tea samples. Quality characteristics were consisted of chemical compounds (caffeine, total soluble solid, theaflavin, thearubigin, total color and brightness) and organoleptic score. Data were analyzed in split plot design based on randomized complete blocks. As results showed, maximum yield obtained in colon 100 in plucking of bud and three leaves. In the other hand, this treatment has normal quality in both of hybrid and colon 100. Minimum yield, quality and maximum level of waste were in bud and four leaves plucking. In clone 100, quality characteristics were evaluated higher than chine’s hybrid tea. There was a correlation of positive and significant between quality component and total sensory score.