Kombucha is too strong

I've been experimenting with a continuous kombucha this year. The trouble have is that I find the taste a bit strong, so I'm not gong through it as quickly as I make it. I have to dilute it quite a bit to make it more palatable for me.
I use our normal black tea at normal brew strength and add about 2 tablespoons sugar per pint (20fl Oz). How can I change my method to make the kombucha milder in flavour? Am I just letting it brew too long? Suggestions as to what to do with the excess or how to slow the fermentation down might be helpful too.

Do you mean too sour?  If so that's brewing too long, typically.  If you have to brew too long to get it to work, sometimes that's not using enough active starter, in my experience.

I use about 1/4-1/2 c of kombucha (best the cloudy stuff off the bottom) plus the rubbery mother.

The sugared tea mix I use is 1/4 cup of cane sugar to 4 cups of water, with 4 tea bags or one heaping tablespoon of loose leaf tea.  For the amount of mother I'm mentioning above, I will use 4 - 8 cups of the sugar water.

If I make more, I use more mother mix to keep the ratios near the same.  I also let the mother get FAT.  I noticed a friend of mine was using a really thin layer of mother and sometimes it would mold.  I like a beefy mother.  haha

I don't usually make less than 4 cups at once.  There is a sort of golden ratio of material, kitchen temp, and time to figure out.

So when the kombucha has used most of the tea up, it will taste sour but not anywhere near unbearable, and the sweet tea flavor is diminished significantly.  If the yeast ratios are happy, there will be bubbling.

Then I bottle the booch for a second ferment at room temperature.  I use one big growler or storebought booch bottle that has a reusable lid (Synergy is the best brand for reusing bottles here in the US).  One big bottle works better than many smaller ones.  (I also do the smaller ones, but the results are much more consistent in one big one).  

I add either a little bit of fruit juice (about a 1:10 ratio), 1/8 tsp ginger juice, 1/8-1 tsp dry turmeric powder, or sweetened herbal tea at that point.  Then bottle and cap, and let sit 1-3 more days to get fizzy.  And watch for lid swelling!

You can learn to start the secondary ferment at a point that will make a product that tastes almost exactly like storebought.  Not lemon-pucker sour, but tart and vivaciously fizzy.  It's a matter of learning the flavors and timing.  Good luck!