Whisk the milk, matcha, and salt until the matcha completely dissolves and the milk is bright green.

Stir in the chia seeds, maple syrup, and vanilla until evenly distributed.

Let the mixture sit at room temperature for 10 minutes, then stir again to break up any gel pockets.

Cover and refrigerate for at least 4 hours, preferably overnight, until thick and creamy.

Stir the chilled pudding well, spoon into serving bowls if not already portioned, add toppings, and serve cold.