Stems, not leaves
Canutillo is an herb of stems. The bag holds them cut and sifted, wildcrafted, in 2 oz or 4 oz. In Mexico the plant also goes by popotillo, from popote, the Mexican word for a drinking straw, and in the US by Mormon tea and Brigham tea.
The bag names the plant Ephedra viridis and prints a short steep. Bring fresh water to a rolling boil, let it cool a moment, pour it over one to two teaspoons and give it about five to seven minutes before you strain. Read the precaution printed beside this description before your first cup. Start with the 2 oz bag, and take the 4 oz, twice the stems, once you know the herb.
In YERBERO herbs and teas, Canutillo is filed under C in the herbolario A–Z, next to Cardo mariano.