It's no secret - this is my preferred way to make Jun or Kombucha.  No pouring, decanting and slopping around with jars. I love it this way. Make, ferment, (leave some of the liquid and the mother in the bottom) pour out of the spout, the second ferment in the bottle - and start just pour in the cooled sweet tea over top to start again. 

Kilner jar with glass lid

Or

Continuous Brew Kit JUN includes - a vial of Melbournes own Rooftop honey, a packet of fresh Shincha green tea - grown right here in Victoria, a perfect sized circular SCOBY to fit into your jar, (and its liquid) grown by us, a full recipe, and link to a little video we've made to make things easier, and piece of muslin

Continuous Brew Kit Kombucha - a chunk of organic Jaggery, a cake of smokey Pu'erh tea, and a lovely circular SCOBY that'll fit right into your jar, a recipe, and a piece of muslin.