In a small bowl, disolve the matcha tea with I/4 cup of boiling water. Set aside.
In a medium bowl or glass measuring cup, mix the milk, maple syrup and chia seeds. Make a lengthwise cut on the vanilla bean and with a paring knife, starting from top to bottom, remove the seeds and add to the mixture. Add the matcha tea and stir with a whisk.
Let the milk and chia mixture stand for about 10 minutes. Stir again and pour into 3 bowls. Leave them resting overnight in the fridge.
In the morning, add a tablespoon of Greek yogurt to each pudding. Top with raspberries, granola, hemp hearts and cacao nibs just before serving.