Combine water and tea in a small container. Cover and refrigerate overnight.
Strain the tea and throw out tea leaves.
Combine the liquid, sugar, peppercorns in a large pot and bring to a boil, before simmering. Slip in the plums, making sure they are snuggled in a single layer. Cook for 30 minutes, or until the plums are tender, but not falling apart.
Remove from heat, and let cool until syrup forms, carefully removing the peppercorns.
Soak the rice for 1 hour in cold water, and then drain. Combine with 2 cups water in a large, deep pot and bring to a boil, covering the a lid. Turn the heat on low and let it simmer until just tender (it's okay if there is still some water).
Add the milk, maple syrop and sea salt, stirring frequently until thickened and smooth, about 30-45 minutes. The mixture should be a little thinner than what you should expect rice pudding to be, as it will thicken as it cools.
Transfer into a shallow dish and serve it at room temperature with the pears.