Grinding loose Green Tea for more concentration Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ?

Also, please share your opinions on the pros and cons of this method.

Thank You
Grinding should not increase the flavour concentration, unless you mean increase the amount of tea you can fill a container.  The quantity of leaf and steep time would play a bigger factor in the strength of flavour.  However, if you powder the tea the main benefit would be shortening the steep time.  Which can also be a drawback as you have a higher chance to over steep and bring out unwanted bitter and/or astringent properties out into your tea.  For more information on powdered green teas and usage, look up "Sencha" and "Matcha".

Note: If you are wanting a stronger tea flavour you should consider the stronger end of the tea spectrum.  Such as Oolong (e.g. Tieguanyin aka Iron Buddha) (e.g. Pu-erh, Goishicha) or Post Fermented Teas.