Black soybean is one type of bean that has a high nutritional value in terms of protein and carbohydrates. Green tea contains nutrient that have nutritional benefit. In addition, flavor of tea can be used as an alternative to cover the beany flavor of black soybean. Therefore in this research the production of fermented drink based black soybean extract with addition of green tea was performed. This research was divided into two stages. First stage is to determine the concentration of skim milk and the best ratio of culture. In the second stage the selected concentration of skim milk and the best ratio of cultures was treated with three different incubation conditions. The results in the first stage showed that there was interaction between concentration of skim milk and ratio of culture on the pH, titratable acidity, population of lactic acid bacteria, and population of microbial (p < 0,05). The higher concentration of skim milk in each starter led to the lower pH, higher titratable acidity, and higher population of lactic acid bacteria and total plate count. The best result from stage one was skim milk with 3,5% concentration and ratio 2:1:2 of the culture. Treatment with three condition of fermentation, which were aerobic, anaerobic, and semi aerobic resulted that aerobic condition gave the best result with pH 3,56, total titratable acidity 0,96%, total lactic acid bacteria 1,39 x 109 CFU/ml, and total microbial 1,34 x 109 CFU/ml. The product also contains 90,44% moisture content, 0,12% ash content, 3,40% fat content, 4,50% protein content, and 1,54% carbohydrate content. In addition, a functional compound is obtained which is dominated by terpene group.