Tea, this popular drink is produced in several ways, one of the methods used in Iran for tea processing is the orthodox method. In this method, the tea is first added and then rubbed, and after passing through the fermentation period, it enters the dryer. In order to check the quality of tea in the rubbing section, this research has evaluated the two parameters of the speed and the distance of the cylinder from the bottom of the machine. To investigate the effect of the speed and distance of the cylinder on the quality of the final tea, first, using Solidwork software, a device similar to rubbing tea in the orthodox way with a capacity of 10 kg was designed and built. After weighing, the samples were divided into 10 kg parts and rubbed 27 times with speeds of 20, 30 and 40 rpm and distances of 2, 3 and 4 cm and with a 10 kg household tea rubbing machine. The rubbed samples were examined in terms of failure percentage and rubbing time. According to the analysis of the results and the analysis of the average comparison tables, it was observed that there is a significant difference between the values of percentage of failure and time in the constant cycle, among all the distance levels, and the lower the distance of the cylinder from the bottom of the machine, the higher the percentage of failure and the rubbing time. It will be shorter. At a fixed distance between some levels of rotation speed, there is no significant difference between the time values, which varies according to the distance, but the failure percentage values at a fixed distance are significantly different from each other, and the higher the rotation speed, the higher the percentage of failure. . Due to the need for speed in carrying out the process while maintaining quality, the recommended speed and distance is 20 revolutions per minute (RPM) and the distance is 3 cm.