I've been brewing kombucha for over three years now. I have found it to be similar to making beer, and that it is much more forgiving. I don't even worry about sanitation or oxidation that much (I don't use star san or a siphon/hoses - I just do the transfers via pouring from one container to the other). I have also never cleaned the primary fermentation jars in over three years.
This is my basic process:
Brew up a big pot of tea and let it cool over night. The next morning I add the table sugar and transfer the previous batch of kombucha onto some thawed crushed berries that were stored in my freezer. I don't transfer all the kombucha - I leave a quart or so in each jar and then pour in the sweet tea, put the SCOBYs back in and let it ferment.
After three days, I remove the berries from the secondary fermentation jars and then strain the booch on its way to the tertiary vessels. I cold crash those for a day and proceed to bottling.
For bottling, I pour the kombucha through a strainer and funnel into swing top bottles and those sit out at room temp for 10 days or so and then they go into the fridge. I don't add any priming sugar as there is still enough sugars in the kombucha to do the job. I have a small glass every morning along with my oatmeal and coffee.
I do a new batch every two weeks. I'm pretty much on auto pilot at this point and it doesn't feel like work.