In a medium saucepan, gently heat your milk of choice over medium heat until it’s hot but not boiling, about 3–5 minutes. Remove from heat and stir in black tea leaves. Let steep for 5 minutes.

Strain the tea leaves from the milk using a fine mesh strainer into a clean bowl. Stir in dark brown sugar, vanilla extract, and a pinch of salt until well combined.

Transfer the mixture to the refrigerator and allow it to cool for about 15 minutes.

Stir in the chia seeds thoroughly once the mixture is cool, mixing well to prevent clumping.

Pour the mixture into tall glasses or dessert bowls, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.

Whip the cream in a bowl until soft peaks form, then incorporate a pinch of salt and dark brown sugar.

Top each glass of pudding with the salted foam just before serving.