달과 차향기 

The traditional Korean method called Gujung Gupo (九蒸九曝) involves steaming and roasting tea leaves nine times to bring out a deep and rich flavor.
Scientifically, this process enhances the catechins and antioxidants in green tea, reducing bitterness and creating a smoother, richer taste with each roast. This stabilizes and modifies the catechins, further strengthening the antioxidant benefits.
Green tea roasted nine times helps improve blood vessel dilation and circulation, contributing to cardiovascular health by lowering blood pressure and cholesterol. It also promotes fat oxidation, making it effective for weight management, reduces inflammation, and strengthens the immune system.
Additionally, it plays a vital role in brain health by enhancing cognitive function and helping to slow down brain cell damage and aging. In contrast, green tea roasted fewer times or processed by machines may have less transformed catechins, resulting in lower antioxidant effectiveness and absorption.