Brew hot milk and tea at least 30 minutes over night even better. Sift cake flour and tea powder twice for mixing well. Using exactly 90g egg white, whip the whites at medium-high speed. About 1 minute, the meringue will rise like a beer bubble.At this time, add 1/3 of sugar and keep whipping in 2circles per sec. After about 40 seconds, add another 1/3 of the sugar. Put in the rest of the sugar after about 40 seconds and continuing whip 1-2 minutes more

The meringue becomes tighter and more glossy. Whip for 1 minute at low speed to get the stable texture. Important !! It is a soft and dense texture, not stiff. If the meringue is too stiff, it does not mix well with other ingredients. Add 3 egg yolks and mix it very carefully with a hand whisk.

As soon as the yolk is just combined, stop and sifting 1/2 total the powder into mixture. Mix not to perfectly, When the flour is still visible, put all of the flour. As soon the powder is mixed, put a warm milk tea and oil in mixture, scrape the bottom of the bowl and gently mix it. Make sure to mix the oil evenly to avoid uneven texture after baking. Add lemon zest and mix lightly a few more times.

Pour the batter into a pan from a 15cm height. Stir by skewer a few times to remove any large bubbles. Bake for 40 minutes in an oven that has been preheated for over 20 minutes at 302F. Let it cool and cut into 5 sheets

In saucepan turn on low heat pour heavy cream on until getting boiling then put tea bags and turn heat off, brew for 1hour. After straining tea bags out of cream and add lemon zest. Let's it cool in fridge 3 hours

After that adding sugar and mix it on medium speed until liquid peek(60%) put in fridge 30 minute. Continuing ussing a hand whisk whisking until soft peek(80%)

Placed sheet of cake on, brush some sugar syrup and put cream on top and continue until complete.