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.