In this study, we aim to develope a new black tea beverage fermented with microorganism. First of all, we selected Lactobacillus delbrueckii ssp. bulgaricus to ferment black tea infusion from 27 GRAS level strains. Next, we investigated physicochemical properties, chemical components of this fermented black tea infusion. Our results showed that fermented black tea infusion had lower values of pH and Hunter L, a, b compared to the non-fermented black tea infusion. No changes of the contents of catechins, flavonoids and tea saponins were observed. Total free amino acid contents of fermented black tea infusion (49.84 mg/L) were significantly higher than those in non-fermented black tea infusion (34.11 mg/L). These results indicated that L. delbrueckii ssp. bulgaricus might not be able to bioconvert chemical components into smaller compounds. In addition, HS-SPME-GC-MS was used to qualify and quantify 12 volatile organic compounds in 7 different black tea infusions. Descriptive test was used to qualify and quantify 15 attributes in 7 different black tea infusions. Comparing the results of 12 volatile organic compounds and 15 attributes in 7 different black tea infusions by principal component analysis (PCA), the results showed the inconsistency between the two methodologies. However, combining the results of chemical components and sensory characteristics would be the best way to characterize the lactic acid bacteria-fermented black tea infusion.