I realize this is an ancient thread, but I was looking for something else and noted I do have an answer to this thread.
1) Prepare your tea in your normal manner. However, it is not recommended to put in any additives at this time (sugar/lemon/etc), unless you brew them into your tea.
2) Remove all tea bags and other solid ingredients.
3) Heat bottles in oven to 350F.
4) Bring tea juice to 180F (any hotter and it will become bitter and evaporate the flavors in the tea) -- if your tea is done by boiling in the first place, you can skip the previous steps, steep it, remove bags, and go to the next step.
5) Take tea juice off heat, add other ingredients.
6) Funnel tea juice into hot bottles.
7) Put caps in 180F water to sterilize them and to bring them up to temperature with the bottle.
8) Cap immediately.
9) Let cool slowly.
Note: If your bottles are fragile, they will break. If the temperature difference is too great between the tea water and hot bottle, the bottle will break.
This will create a sealed bottle. Wait at least 24 hours before opening a bottle. You can refrigerate the bottles after the first 24 hours if you wish, but it is unnecessary. Store like beer, drink within 3 months depending on the type of tea.
A sealed bottle will gasp for air when you open it. These bottles have negative, not positive pressure.
It isn't a ton of work, but it is a good amount. It will throw the flavors off on some types of tea, but not all. If you start with the sugar in the tea, it will concentrate and make it even sweater. If you start with the lemon juice in it, it will become bitter.
Hope that helps.