Grind the OoLong tea and soak it in heavy cream. Cover tightly and refrigerate overnight. This helps the cream whip up better and infuses it with tea flavor.

To make the cream: Mix heavy cream with cornstarch until smooth, then add the 2 egg yolks and blend well.

In a saucepan, add 1 cup heavy cream, sugar, tea, and jasmine flowers. Heat gently, stirring until warm.

Pour the warm mixture into the egg yolk mixture, whisking constantly. Strain through a sieve, then return to the stove over medium heat, stirring until it comes to a boil. Dissolve the gelatin packet and add it, stirring until the mixture thickens, then remove from heat.

Pour the egg mixture into a bowl or mold, cover, and refrigerate until set. Meanwhile, heat lychee juice and heavy cream until boiling, then dissolve the gelatin packet in it. Pour into a mold or dish and refrigerate until set.

Remove the tea-infused cream from the fridge and strain out the tea leaves. Whip the cream, gradually adding powdered sugar until stiff peaks form.

Once the egg mixture is set, beat it with a mixer until smooth, then fold in the heavy cream. Whip both together until well combined.

Prepare the mold and chiffon cake (this recipe does not include instructions for making chiffon cake; please refer to another recipe). Fill a piping bag with the egg cream, slice the cake and place it in the mold, then brush the top with tea syrup. Pipe the cream on top. Cut the set lychee gelatin into small cubes and arrange them on the cake along with chopped lychee pieces.

Scatter the lychee gelatin cubes and lychee pieces evenly over the cream layer. Add a second layer, brushing the cake with syrup.

Pipe cream over the top layer, decorate with lychee, gelatin cubes, and a few jasmine flowers for a fragrant and beautiful finish.