To make the pudding:
Place the matcha in a medium glass bowl. Heat the milk in a small saucepan over low heat to 175°F.
Slowly pour in ¼ cup of the milk, whisking vigorously for 1 minute. When the matcha is completely dissolved, whisk in the remaining milk. Let cool 10 to 15 minutes. Whisk the yogurt into the matcha milk. Stir in the maple syrup and chia seeds.
Chia seeds tend to clump so make sure they are all separately immersed. Cover and refrigerate 5 hours or overnight, until custardy.
Layer in order: 1 tablespoon peach, ½ cup chia pudding, 1 tablespoon raspberries.