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To a bowl add the matcha and milk. Whisk them really well together until there are no lumps of matcha floating around.
Add the chia seeds, vanilla, and maple syrup to the milk mixture, and whisk again.
Leave it for 2 to 3 minutes so the seeds begin to gel a little, then give it another really good whisk. This ensures you don't get any clumps.
Cover the pudding and place in the fridge for at least 2 hours or up to 1 week. Serve from the bowl or spoon portions into individual jars and keep them in the fridge until needed.
If your chia pudding is a little too thick mix in a few tablespoons of milk to get the consistency you prefer. You can also adjust the sweetness by adding more maple syrup if required.