Preheat oven to 350ºF and line a 9x13 baking sheet with parchment paper overlapping sides. Sift flour, matcha tea, and baking powder into a large mixing bowl.
In a separate large mixing bowl, use a hand-mixer on high speed to beat eggs for 1 minute. Reduce hand-mixer speed to low. Gradually beat flour mixture into egg mixture.
Spread batter evenly onto prepared baking sheet. It’s okay if batter doesn’t reach the edges of the pan. Bake for 10 minutes. Cool for 5 minutes on baking sheet.
Gently roll sponge layer with parchment paper from the short edge forming a log. Cool at room temp for 30 minutes longer or until completely cooled.
Beat together cream cheese, jasmine tea and powdered coconut sugar in a medium mixing bowl.