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Based on the combination of sensory evaluation and the measurement of functional constituents contents, a comparative study was carried out on the effects of different drying processes on the quality of Eucommia ulmoides male flower tea. The results showed that microwave drying exhibited high efficiency. The functional constituents in the flower could be farthest maintained. The sensory quality was also satisfactory, making it the first choice in drying Eucommia ulmoides male flower tea. Oven drying could also keep the functional constituents in the flower. The sensory quality was also sound, but its efficiency was low, making it the second choice in drying Eucommia ulmoides male flower tea. Pan parching, a traditional method to process conventional tea, seriously destroyed the functional constituents, the sensory quality was poor, and the process was difficult to control, indicating that it was not suitable to dry Eucommia ulmoides male flower tea.