The microbiological, physical, and sensory characteristics of the microbial-fermented tea with A. niger (MFTAN) were investigated during fermentation at 30℃ and 80% RH for 35 days. During the fermentation period, the L* value of the MFTAN was decreased, but a* and b* values increased. Microorganisms from naturally fermented tea were screened and isolated. An isolated microorganism was identified as A. niger by rRNA sequence of analysis. In the sensory evaluation, the result suggested that the sensory properties were only of minor differentiation between MFTAN and control. In conclusion, MFTAN manufactured with Korean green tea would be a good candidate of a microbial-fermented tea and the physicochemical changes of the teas showed supportive evidence, to this fact, during fermentation. The other microorganisms should be considered as starters to make microbial-fermented tea in future studies.