I enjoyed drinking kombucha before I discovered bottling. I have to admit that I tried to make a very small batch every night so that it was usually nice and fresh, without being too old (where it starts to get more vinegary). I had eight 1-qt canning jars lined up in the basement, so that we'd have 2-3 cups fresh kombucha each day.
But when we discovered bottling and aging -- wow, oh wow! -- we really started getting spoiled!
The Frugal Home Brewer is a little shop in downtown Waukesha that sells pint-sized E-Z Cap bottles. The Purple Foot in Milwaukee sells them too, as (I suppose) do many other home-brewing supply stores. Bottles usually sell for a little less than $2/each, but both my stores sell them only in boxes of a dozen.
I have found that it's easier to bottle kombucha in the day, by a window. If I do it in the evening, it helps to have a place where there's a reasonably bright light on the other side of the bottles. If your kombucha is properly ready for bottling, it will be fizzy. When you pour the tea into the bottles, it will fizz up and sometimes overflow. So you want to be able to see through the bottles a bit to know how high the head of foam is getting in your bottle.
I use a funnel to fill the bottles. If the fizzy head is especially significant, you may have to leave the bottles alone for 5 minutes after they're nearly full, to give the head time to "bubble out" and get lower. Thing is, you want the bottles filled into the top of the neck of the bottle. If the tea doesn't come up within an inch of the top, there will be too much air, and that will affect the taste and the carbonation build-up.
We try to let the kombucha age at least 4-5 days after bottling before we drink it. I don't know if that enhances or detracts from the nutrition content, but it sure does make it extra delicious.
On occasion I have run out of bottles when there's tea to be bottled. On other occasions, I have had need of small containers of kombucha (like 4-ouncers). I have discovered that canning jars serve as a sufficient substitute for bottles. When I tried keeping the kombucha in a glass jar in the fridge after it was done fermenting, it seemed that I lost my fizz. So when I need to use canning jars for bottling, I make sure I have small containers: no bigger than pints, and hopefully half-pints. If you fill the jelly jar up to the top (so there's only about 1/8" of air at the top), and if you use a NEW Kerr or Ball lid, and if you screw the band on very tightly, you can get a good tight seal -- enough to keep the air from turning the kombucha to vinegar, and enough to hold in the carbonation. However, I've noticed that the pressure build-up in the jar has bent the metal canning-jar lids. And not by a little bit. So I suspect there's a risk of canning jars exploding from trying this. Whenever I have kombucha aging in the glass jars, I try to get to those bottles/jars first, before I develop a problem with explosions.
When I bottle, I label the bottles with the bottling date. That way I can keep track of what's the earliest I should be drinking from the bottle, as well as making sure that old kombucha doesn't sit in the basement neglected without our realizing how old it is.
We've discovered that it's wise to have a glass nearby when you open a new bottle of kombucha. Sometimes it will spray like a bottle of champagne at the end of the Superbowl. I don't open kombucha bottles in the car anymore, nor over the carpet. It should be at the dining room table or the kitchen counter, with a damp washcloth nearby, and the cup right there to pour into.