Separate the Egg (2) yolks and whites, then set aside. Meanwhile, preheat the oven to 170 degrees C (340 degrees F).
Melt Butter (4 tablespoon) and leaves of Jasmine Green Tea (2 bag) in a pot until it starts to boil. Shut off the heat and leave it to cool.
For the egg yolk batter, in a bowl whisk the Egg Yolks and Caster Sugar (2 tablespoon) until pale and fluffy. Drizzle in Milk (4 tablespoon), mix well. Add the melted butter and tea leaves mixture.
Sift in All-Purpose Flour (40 gram), Corn Starch (2 1/2 teaspoon) Baking Powder (1/2 teaspoon), Salt (1/8 teaspoon) and Matcha Powder (1 teaspoon) until just combined. Set aside.
In your mixer bowl, whisk the Egg Whites and Distilled White Vinegar (1/4 teaspoon) on high speed until frothy. Then, gradually add in Caster Sugar (3 tablespoon) while whisking on high speed until stiff peaks.
Fold egg white batter into egg yolk batter a third at a time. Transfer into a 6-inch ungreased chiffon cake pan.
Bake at 170 degrees C (340 degrees F) for 35 minutes.
Let it cool upside down completely.
Using a thin knife, carefully slide around the pan to remove the cake.
For the tea, combine Water (125 milliliter), Jasmine Green Tea (1 bag), and Granulated Sugar (1 tablespoon). Brush the chiffon cake with brewed tea. Cover with cling wrap and let it cool in the fridge.
Whip Cream Cheese (60 gram) and Unsalted Butter (2 tablespoon) until well combined.
Then stir in sifted Powdered Confectioners Sugar (65 gram) and Corn Starch (2 teaspoon) and continue to whip for awhile more until fluffy.
Spread frosting evenly onto cooled chiffon cake. Sprinkle Shredded Cheddar Cheese (1 pinch) on top.