My personal preference is to use a gaiwan. I use this at home and at work. It just travels with me wherever I go, along with my bag of whatever loose leaf I'm drinking that day. I have a large mug at work, and a small glass teacup at home. After brewing in the gaiwan, I transfer the brewed tea liquor into the mug, and leave the leaves in the gaiwan.
For hot water, at home I use an old electric percolator, bought at a garage sale, (luckily it didn't acrue so much coffee stain/odour that I couldn't clean it out to provide clear coffee-tasteless water). I removed all the percolating basket crap, and just use it to keep hot water. At work, we have a one of those big, semi-industrial style coffee makers that has a hot water tap on it, that provides near-boiling water.
I always preheat my gaiwan by filling it with hot water first, until the surface of it is uncomfortable to the touch. Keeping it covered is very important to proper brewing, which is why the Chinese decided to Gai (cover) thier Wans (bowls) about 1000 years ago. Tea hasn't changed much since then, so I don't see why tea preparation needs to either.
In rough times when I don't have my gaiwan, a coffee mug with a coaster works great, just be sure to remove the leaves after brewing, so you don't over steep.
Hope that helps, Troy Howard (aka Da Tong)