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Aimed at the discoloration problems in processing of eucommia male flower tea, color protection treatments such as salt ions, citric acid, ascorbic acid, and deactivation of enzymes were used to inhibit the browning. The influencing factors on the liquor color of the male flower tea were evaluated based on the single factor experiment by using SAS software. The concentrations of Zn2+ and citric acid for flower preparation and the duration for flower steaming were selected as the main effect factors. The mathematical model of green-protecting techniques in processing of male flower tea was established with the central-composite model of response surface methodology in Design-Expert software. The optimal technique of green-protecting during the male flower tea processing were: to spray 0.04% Zn2+ and 0.4% citric acid aqueous solution on the male flowers with the solid-liquid ratio of 10g/mL, and then steam the male flower for about 40 second. With the above treatment, the browning and quality decreasing of the male flower tea can be avoided.